TY - JOUR
T1 - Dcmc as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fraction
AU - Saracino, Francesco
AU - Brinco, João
AU - Gago, Diana
AU - Gomes da Silva, Marco
AU - Boavida Ferreira, Ricardo
AU - Ricardo-Da-silva, Jorge
AU - Chagas, Ricardo
AU - Ferreira, Luísa Maria
N1 - info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT#
UID/AMB/04085/2020
UID/QUI/50006/2020
LEAF UID/AGR/04129/2020
DFA/BD/5529/2020
PY - 2021/10/14
Y1 - 2021/10/14
N2 - Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been pro-posed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization.
AB - Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been pro-posed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization.
KW - Bentonite
KW - DCMC
KW - Protein stability
KW - White wine
KW - Wine aromatic fraction
KW - Wine protein
UR - http://www.scopus.com/inward/record.url?scp=85117532930&partnerID=8YFLogxK
U2 - 10.3390/molecules26206188
DO - 10.3390/molecules26206188
M3 - Article
C2 - 34684769
AN - SCOPUS:85117532930
VL - 26
JO - Molecules
JF - Molecules
SN - 1420-3049
IS - 20
M1 - 6188
ER -