Ändra sökning
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Reduction of red wine astringency perception using vegetable protein fining agents
University of Adelaide, Australia.ORCID-id: 0000-0002-2642-283x
2018 (Engelska)Ingår i: American Journal of Enology and Viticulture, ISSN 0002-9254, E-ISSN 1943-7749, Vol. 69, nr 1, s. 22-31Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

The use of vegetable proteins to fine astringent compounds in wine has gained increased interest due to the pressure of consumer demand. The objective of this study was to compare the ability of alternative vegetable proteins (derived from rice, soy, pea, or potato) to reduce tannin and thereby astringency, relative to that of traditional fining agents (gelatin and polyvinylpolypyrrolidone [PVPP]) in a commercial wine with added grape seed extract. Total tannin and phenolics, SO2-resistant pigments, pH, and color of the treated wines were determined, and astringency intensity perception was evaluated by a trained sensory panel (n = 9). Potato, pea, soy, and gelatin proteins similarly reduced total tannin concentration. Similar to PVPP, addition of rice or soy protein reduced total phenolics. These alternative vegetable proteins also influenced the chroma, which may change the depth of wine color. Furthermore, this study was the first to evaluate the change in astringency sensation resulting from the use of rice and soy proteins as alternative fining agents. The type of vegetable proteins used appeared to fine different types of polyphenolic compounds, an observation that was reflected on astringency perception and requires further investigation. The chemical and sensory measures showed that rice and potato proteins have the potential to replace PVPP and gelatin, respectively. 

Ort, förlag, år, upplaga, sidor
American Society for Enology and Viticulture , 2018. Vol. 69, nr 1, s. 22-31
Nyckelord [en]
Astringency, Fining, Sensory, Tannin, Vegetable proteins, Wine color
Nationell ämneskategori
Livsmedelsvetenskap
Identifikatorer
URN: urn:nbn:se:ri:diva-56369DOI: 10.5344/ajev.2017.17054Scopus ID: 2-s2.0-85039851000OAI: oai:DiVA.org:ri-56369DiVA, id: diva2:1592316
Anmärkning

Funding details: University of Adelaide, H-2016-084; Funding text 1: 1School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA, Australia, 5064. *Corresponding author: (sue.bastian@adelaide.edu.au; tel: +61 8 8313 6647) Acknowledgments: This research was funded by the School of Agriculture, Food and Wine, the University of Adelaide. The sensory study was approved by the Human Research Ethics Committee of the University of Adelaide (project number: H-2016-084). The authors are thankful for the assistance given by Dr. Lukas Danner, Liang Chen, Hélène Bossan, and all members of the sensory panel. Tarac Technologies Pty. Ltd. is greatly appreciated for the donation of grape tannin extracts and Laffort Australia for the gratuitous potato proteins. Supplemental data is freely available with the online version of this article at www.ajevonline.org. Manuscript submitted June 2017, revised Oct 2017, accepted Oct 2017 Copyright © 2018 by the American Society for Enology and Viticulture. All rights reserved. doi: 10.5344/ajev.2017.17054; Funding text 2: This research was funded by the School of Agriculture, Food and Wine, the University of Adelaide. The sensory study was approved by the Human Research Ethics Committee of the University of Adelaide (project number: H-2016-084). The authors are thankful for the assistance given by Dr. Lukas Danner, Liang Chen, Hélène Bossan, and all members of the sensory panel. Tarac Technologies Pty. Ltd. is greatly appreciated for the donation of grape tannin extracts and Laffort Australia for the gratuitous potato proteins.

Tillgänglig från: 2021-09-08 Skapad: 2021-09-08 Senast uppdaterad: 2023-05-23Bibliografiskt granskad

Open Access i DiVA

Fulltext saknas i DiVA

Övriga länkar

Förlagets fulltextScopus

Person

Niimi, Jun

Sök vidare i DiVA

Av författaren/redaktören
Niimi, Jun
I samma tidskrift
American Journal of Enology and Viticulture
Livsmedelsvetenskap

Sök vidare utanför DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetricpoäng

doi
urn-nbn
Totalt: 36 träffar
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf