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.

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]

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.

Colangelo, Donato
Primo
Writing – Original Draft Preparation
;
Torchio, Fabrizio
Secondo
;
De Faveri, Dante Marco
Penultimo
;
Lambri, Milena
Ultimo
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.
2018
Inglese
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]
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