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Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition.
Food Chem. 2019 Jan 15; 271:570-576.FC

Abstract

Fining, which involves the addition of adsorptive material in order to reduce or eliminate certain unwanted components, is a common winemaking practice. Fining agents affect the wine phenolic compounds, some of which may be reduced. When this reduction is experimented by the tannins, a positive effect may result by decreasing astringency in the wine, although a decrease in the wine color may also take place when the anthocyanins are involved, affecting its quality. Recently, grape cell wall material has been tested as a potential fining agent in wines, since it shows a high affinity for tannins so that its use could reduce wine astringency. In this work, the use of purified grape pomace as fining agent is proposed and the effect of different doses and contact times on wine chromatic characteristics was investigated as well as how differences in the composition of the purified pomace could alter the phenolic composition of a red wine. The results showed that a Monastrell purified grape pomace dose of 6 mg/ml and a contact time of 5 days could be suitable for decreasing the wine tannin content without producing great changes in the wine chromatic characteristics. When comparing the effect of purified pomaces from four grape varieties, some differences in their capacity to interact with the wine tannins and anthocyanins were found, however, the results confirm that the purified grape pomace, a byproduct of the enology industry could be a new interesting fining material.

Authors+Show Affiliations

Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Jumilla, Murcia, Spain.Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain. Electronic address: encarna.gomez@um.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30236717

Citation

Jiménez-Martínez, M Dolores, et al. "Fining With Purified Grape Pomace. Effect of Dose, Contact Time and Varietal Origin On the Final Wine Phenolic Composition." Food Chemistry, vol. 271, 2019, pp. 570-576.
Jiménez-Martínez MD, Bautista-Ortín AB, Gil-Muñoz R, et al. Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition. Food Chem. 2019;271:570-576.
Jiménez-Martínez, M. D., Bautista-Ortín, A. B., Gil-Muñoz, R., & Gómez-Plaza, E. (2019). Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition. Food Chemistry, 271, 570-576. https://doi.org/10.1016/j.foodchem.2018.08.009
Jiménez-Martínez MD, et al. Fining With Purified Grape Pomace. Effect of Dose, Contact Time and Varietal Origin On the Final Wine Phenolic Composition. Food Chem. 2019 Jan 15;271:570-576. PubMed PMID: 30236717.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition. AU - Jiménez-Martínez,M Dolores, AU - Bautista-Ortín,A Belén, AU - Gil-Muñoz,Rocío, AU - Gómez-Plaza,Encarna, Y1 - 2018/08/04/ PY - 2018/02/03/received PY - 2018/05/22/revised PY - 2018/08/03/accepted PY - 2018/9/22/entrez PY - 2018/9/22/pubmed PY - 2019/4/20/medline KW - Contact time KW - Dose KW - Fining KW - Pomace KW - Proantocyanidins KW - Variety SP - 570 EP - 576 JF - Food chemistry JO - Food Chem VL - 271 N2 - Fining, which involves the addition of adsorptive material in order to reduce or eliminate certain unwanted components, is a common winemaking practice. Fining agents affect the wine phenolic compounds, some of which may be reduced. When this reduction is experimented by the tannins, a positive effect may result by decreasing astringency in the wine, although a decrease in the wine color may also take place when the anthocyanins are involved, affecting its quality. Recently, grape cell wall material has been tested as a potential fining agent in wines, since it shows a high affinity for tannins so that its use could reduce wine astringency. In this work, the use of purified grape pomace as fining agent is proposed and the effect of different doses and contact times on wine chromatic characteristics was investigated as well as how differences in the composition of the purified pomace could alter the phenolic composition of a red wine. The results showed that a Monastrell purified grape pomace dose of 6 mg/ml and a contact time of 5 days could be suitable for decreasing the wine tannin content without producing great changes in the wine chromatic characteristics. When comparing the effect of purified pomaces from four grape varieties, some differences in their capacity to interact with the wine tannins and anthocyanins were found, however, the results confirm that the purified grape pomace, a byproduct of the enology industry could be a new interesting fining material. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30236717/Fining_with_purified_grape_pomace__Effect_of_dose_contact_time_and_varietal_origin_on_the_final_wine_phenolic_composition_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)31400-6 DB - PRIME DP - Unbound Medicine ER -