CLARIFICATION OF WINES USING POLYSACCHARIDES EXTRACTED FROM SEAWEEDS
A. Cabello-Pasini, N. Victoria-Cota, V. Macias-Carranza, E. Hernandez-Garibay, R. Muñiz-Salazar. Am. J. Enol. Vitic. 56:1:52-59 (2005)
The stabilization of wines often requires the use of negatively charged clarifying agents to remove proteins. The polysaccharides agar, carrageenan, and alginic acid extracted from seaweeds are negatively charged at low pH and can electrostatically bind and precipitate positively charged proteins from aqueous solutions. The objective of this study was to evaluate the capacity of agar, carrageenan, and alginic acid extracted from seaweeds to flocculate and precipitate proteins in wine. The flocculation and precipitation capacity of proteins by purified carrageenan, dried carrageenophytes, purified alginic acid, and dried alginophytes was 2-fold greater than that of agar and agarophytes. The greater flocculation capacity of carrageenan and alginic acid is likely the result of their greater number of free negative charges relative to those of agar. Although proteins were flocculated by seaweed polysaccharides, tannins were not adsorbed by agar, carrageenan, or alginic acid. The adsorption capacity of alginic acid was maximum at protein levels lower than 50 mg L–1; however, carrageenan adsorbed and precipitated most proteins at concentrations surpassing 400 mg L–1. The protein fraction adsorbed by agar, carrageenan, alginic acid, and seaweeds in Chenin blanc wine was also similar to the protein fraction adsorbed by bentonite. Collectively, results indicate that carrageenan and alginic acid might have a greater wine stabilization capacity than agar without modifying the tannin composition of wines. We suggest that you read the entire article. original title: CLARIFICATION OF WINES USING POLYSACCHARIDES EXTRACTED FROM SEAWEEDS
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Antonio MORATA, Universidad Politécnica de Madrid, Spain
In the keynote speech given at Enoforum 2022, Antonio Morata talked about emerging non-thermal technologies applied to oenology and their impact on the extraction of phenolic compounds from grapes,...
Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
Recording of the webinar held by Dominique Delteil
In this recording of the webinar held by Dominique Delteil (Delteil International Wine Consulting) topics covered are: the origin of gluconic acid, its importance as an indicator for optimal grape ...
Santiago Benito, Polytechnic Univeristy of Madrid (Spain)
The work develops a method that comprises combining the use of two non-Saccharomyces yeast as an alternative to the traditional malolactic fermentation in specific difficult scenarios...
Fabio MENCARELLI, Pisa University | Beatriz PANIAGUA ORTÍZ, González Byass Group
How to transform any tank into a quality fermenting tank? What is fluid racking? What about maceration with a broken cap? How to drastically reduce manpower, energy, washing water, time and operati...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.