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EnglishThis investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluating the secondary effects on untargeted fixed and volatile compounds. A significant removal of chitinases was observed after fining an aromatic white wine with 1 g/L of a fungoid chitosan. Even if the more stable thaumatin like protein fractions were not significantly affected, the heat stability of the fined chitosan wine samples were highly improved in the 55–62 °C range. Among the secondary effects of a fining treatment, a reduction of tartaric acid, malic acid, potassium and iron was showed. All the free terpenols with the exception of α-terpineol were reduced in significant amounts, whilst the glycosylated forms and the fermentative aroma compounds were not affected by a 1 g/L chitosan addition.
Colangelo, D., Torchio, F., De Faveri, D. M., Lambri, M., The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine., <<FOOD CHEMISTRY>>, 2018; 264 (264): 301-309. [doi:10.1016/j.foodchem.2018.05.005] [http://hdl.handle.net/10807/122680]
| Autori: | ||
| Titolo: | The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine. | |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.1016/j.foodchem.2018.05.005 | |
| URL: | www.elsevier.com/locate/foodchem | |
| Data di pubblicazione: | 2018 | |
| Abstract: | This investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluating the secondary effects on untargeted fixed and volatile compounds. A significant removal of chitinases was observed after fining an aromatic white wine with 1 g/L of a fungoid chitosan. Even if the more stable thaumatin like protein fractions were not significantly affected, the heat stability of the fined chitosan wine samples were highly improved in the 55–62 °C range. Among the secondary effects of a fining treatment, a reduction of tartaric acid, malic acid, potassium and iron was showed. All the free terpenols with the exception of α-terpineol were reduced in significant amounts, whilst the glycosylated forms and the fermentative aroma compounds were not affected by a 1 g/L chitosan addition. | |
| Lingua: | Inglese | |
| Rivista: | ||
| Citazione: | Colangelo, D., Torchio, F., De Faveri, D. M., Lambri, M., The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine., <<FOOD CHEMISTRY>>, 2018; 264 (264): 301-309. [doi:10.1016/j.foodchem.2018.05.005] [http://hdl.handle.net/10807/122680] | |
| Appare nelle tipologie: | Articolo in rivista, Nota a sentenza |
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| File | Descrizione | Tipologia | Note | Licenza | |
|---|---|---|---|---|---|
| 2018_Food Chem_s2.0-S030881461830788X-main.pdf | Versione Editoriale (PDF) | Nessuna Nota | Non specificato | Administrator |
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