English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/197598
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Phenolic composition influences the effectiveness of fining agents in vegan-friendly red wine production

AuthorsRío Segade, Susana; Paissoni, Maria Alessandra; Vilanova de la Torre, María del Mar ; Gerbi, Vincenzo; Rolle, Luca; Giacosa, Simone
Keywordsfining agents
vegetal proteins
phenolic compounds
red wine
Issue Date28-Dec-2019
PublisherMultidisciplinary Digital Publishing Institute
CitationMolecules 25(1): 120 (2019)
AbstractPlant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formulations for commercially available vegetal proteins (potato and pea origin) were assessed at two doses to modulate the fining treatment to the wine phenolic profile. The results evidenced that fining agents derived from plants have different levels of effectiveness on the removal of phenolic compounds depending on the origin, the formulation used, dose applied, and also wine characteristics. On Nebbiolo wine, the study was particularly significant due to its phenolic composition. One pea-based fining agent had an effect comparable to gelatin (animal origin) on the removal of polymeric flavanols with a minor loss of anthocyanins and therefore better preserving the wine color in terms of intensity and hue. For Primitivo, Montepulciano, and Syrah wines, even though there was a formulation-dependent effect, vegetal proteins gave more balanced reductions in terms of target phenolic compounds contributing to astringency and color perception.
Publisher version (URL)https://doi.org/10.3390/molecules25010120
Appears in Collections:(MBG) Artículos
Files in This Item:
File Description SizeFormat 
phenolic_vegan-friendly_red_wine.pdf1,66 MBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.