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IVES 9 IVES Conference Series 9 IMPACT OF FINING WITH K-CARRAGEENAN, BENTONITE, AND CHITOSAN ON PROTEIN STABILITY AND MACROMOLECULAR COMPOUNDS OF ALBARIÑO WHITE WINE PRODUCED WITH AND WITHOUT PRE-FERMENTATIVE SKIN MACERATION

IMPACT OF FINING WITH K-CARRAGEENAN, BENTONITE, AND CHITOSAN ON PROTEIN STABILITY AND MACROMOLECULAR COMPOUNDS OF ALBARIÑO WHITE WINE PRODUCED WITH AND WITHOUT PRE-FERMENTATIVE SKIN MACERATION

Abstract

Pre-fermentative skin maceration is a technique used in white wine production to enhance varietal aroma, but it can increase protein concentration, leading to protein instability and haze formation [1]. To prevent protein instability, wine producers typically use fining agents such as bentonite, before wine bottling, which can negatively impact sensory characteristics and produce waste [2,3]. The aim of this study was to understand the impact of alternative techniques such as the application of polysaccharides (k-carrageenan and chitosan) on protein stability and on the wine macromolecular composition. The results showed that k-Carrageenan reduced the content of pathogenesis-related proteins (thaumatin-like proteins and chitinases), and consequently the protein instability in Albariño wines obtained with and without pre-fermentative skin maceration, and it was more efficient than sodium and calcium bentonites. Fungal chitosan was unable to heat stabilise both wines, and pathogenesis-related protein levels remained unchanged. Besides the impact on the protein content and wine protein instability, the use of k-carrageenan, chitosan, sodium, and calcium bentonites also differently impacted the wine polysaccharide content. Fungal chitosan decreased the wine polysaccharide content by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%) [4]. k-Carrageenan did not affect the wine polysaccharide composition. In conclusion, the results indicate that k-carrageenan is a suitable solution for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents tested, reducing the levels of the wine pathogenesis-related proteins without impacting polysaccharide composition. Funding : This work was funded by the Project AgriFood XXI (NORTE-01-0145-FEDER-000041) co-financed by the European Regional Development Fund through NORTE 2020 (Programa Operacional Regional do Norte 2014/2020).
Acknowledgments : The authors acknowledge Fundação para a Ciência e Tecnologia (FCT-Portugal) to CQ-VR (UIDB/00616/2020 and UIDP/00616/2020), Bodegas la Caña, S.L. do Grupo Jorge Ordoñez Selections for performing the vinification process of the wines used in this study, Ceamsa, Spain, for sup-plying the k-carrageenan sample used in this study and SAI Enology, Portugal, for performing the FTIR analysis.

 

1. Tian, B.; Harrison, R.; Morton, J.; Jaspers, M. Influence of skin contact and different extractants on extraction of proteins and phenolic substances in Sauvignon Blanc grape skin. Aust. J. Grape Wine Res. 2020, 26, 180–186.
2. Cosme, F.; Filipe-Ribeiro, L.; Nunes, F.M. Wine Stabilisation: An Overview of Defects and Treatments. In Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging [Working Title]; IntechOpen: London, UK, 2021
3. Cosme, F.; Fernandes, C.; Ribeiro, T.; Filipe-Ribeiro, L.; Nunes, F.M. White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview. Beverages 2020, 6, 19
4. Arenas, I.; Ribeiro, M.; Filipe-Ribeiro, L.; Vilamarim, R.; Costa, E.; Siopa, J.; Cosme, F.; Nunes, F.M. Effect of Pre-Fermen-tative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers. Foods 2021, 10, 608. https://doi.org/10.3390/foods10030608
5. Vidal, S., Francis, L., Guyot, S., Marnet, N., Kwiatkowski, M., Gawel, R., … Waters, E. J. (2003). The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. Journal of the Science of Food and Agriculture, 83(6), 564–573. https://doi.org/10.1002/jsfa.1394

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Fernanda Cosme 1,2, Inma Arenas², Miguel Ribeiro², Luís Filipe-Ribeiro², Rafael Vilamarim², Elisa Costa², João Siopa², and Fernan-do M. Nunes2,3

1. Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
2. Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Dou-ro, 5000-801 Vila Real, Portugal
3. Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal

Contact the author*

Keywords

Fining, Polysaccharides, Protein stability, Macromolecular composition

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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