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  • » Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins.
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins.

Bindon, K. A.; Smith, P. A.; 2013, Food Chemistry 136 (2) 917–928

The fining action of commercial proteins and insoluble fibres for wine proanthocyanidin (PA) were compared. Fibres were prepared from fresh apple and grape sources, and their corresponding pomaces. 

PA removal by fibre was via adsorption, and required a higher dose to achieve a fining effect comparable with proteins. 

A principal component analysis data model revealed that PA molecular mass was significant in defining the fining response, and reflected changes in the proportion of the dominant terminal PA subunits catechin and epicatechin, but not epicatechin-3-O-gallate. 

For PA extension subunits, changes in epigallocatechin were inversely correlated with epicatechin and epicatechin-3-O-gallate. 

Generally, the application of proteins and fibres reduced PA molecular mass. Selectivity for PAs by subunit composition was variable between treatments, but differences were minor. 

This work demonstrates the potential use of fibres as an alternative to proteins in winemaking. Benefits, and possible limitations of such an approach are discussed.

(We recommend that you consult the full text of this article)

Published on 05/12/2013
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