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Application of insoluble fibers in the fining of wine phenolics.
J Agric Food Chem. 2013 May 08; 61(18):4424-32.JA

Abstract

The application of animal-derived proteins as wine fining agents has been subject to increased regulation in recent years. As an alternative to protein-based fining agents, insoluble plant-derived fibers have the capacity to adsorb red wine tannins. Changes in red wine tannin were analyzed following application of fibers derived from apple and grape and protein-based fining agents. Other changes in wine composition, namely, color, monomeric phenolics, metals, and turbidity, were also determined. Wine tannin was maximally reduced by application of an apple pomace fiber and a grape pomace fiber (G4), removing 42 and 38%, respectively. Potassium caseinate maximally removed 19% of wine tannin, although applied at a lower dose. Fibers reduced anthocyanins, total phenolics, and wine color density, but changes in wine hue were minor. Proteins and apple fiber selectively removed high molecular mass phenolics, whereas grape fibers removed those of both high and low molecular mass. The results show that insoluble fibers may be considered as alternative fining agents for red wines.

Authors+Show Affiliations

The Australian Wine Research Institute, Hartley Grove, Urrbrae 5064, Adelaide, Australia.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23565656

Citation

Guerrero, Raúl F., et al. "Application of Insoluble Fibers in the Fining of Wine Phenolics." Journal of Agricultural and Food Chemistry, vol. 61, no. 18, 2013, pp. 4424-32.
Guerrero RF, Smith P, Bindon KA. Application of insoluble fibers in the fining of wine phenolics. J Agric Food Chem. 2013;61(18):4424-32.
Guerrero, R. F., Smith, P., & Bindon, K. A. (2013). Application of insoluble fibers in the fining of wine phenolics. Journal of Agricultural and Food Chemistry, 61(18), 4424-32. https://doi.org/10.1021/jf400172f
Guerrero RF, Smith P, Bindon KA. Application of Insoluble Fibers in the Fining of Wine Phenolics. J Agric Food Chem. 2013 May 8;61(18):4424-32. PubMed PMID: 23565656.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Application of insoluble fibers in the fining of wine phenolics. AU - Guerrero,Raúl F, AU - Smith,Paul, AU - Bindon,Keren A, Y1 - 2013/04/24/ PY - 2013/4/10/entrez PY - 2013/4/10/pubmed PY - 2014/1/22/medline SP - 4424 EP - 32 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 61 IS - 18 N2 - The application of animal-derived proteins as wine fining agents has been subject to increased regulation in recent years. As an alternative to protein-based fining agents, insoluble plant-derived fibers have the capacity to adsorb red wine tannins. Changes in red wine tannin were analyzed following application of fibers derived from apple and grape and protein-based fining agents. Other changes in wine composition, namely, color, monomeric phenolics, metals, and turbidity, were also determined. Wine tannin was maximally reduced by application of an apple pomace fiber and a grape pomace fiber (G4), removing 42 and 38%, respectively. Potassium caseinate maximally removed 19% of wine tannin, although applied at a lower dose. Fibers reduced anthocyanins, total phenolics, and wine color density, but changes in wine hue were minor. Proteins and apple fiber selectively removed high molecular mass phenolics, whereas grape fibers removed those of both high and low molecular mass. The results show that insoluble fibers may be considered as alternative fining agents for red wines. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23565656/Application_of_insoluble_fibers_in_the_fining_of_wine_phenolics_ L2 - https://dx.doi.org/10.1021/jf400172f DB - PRIME DP - Unbound Medicine ER -