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Title

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
astringency
color
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
URIhttp://hdl.handle.net/10261/197598
DOI10.3390/molecules25010120
E-ISSN1420-3049
Appears in Collections:(MBG) Artículos
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