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Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine.
J Sci Food Agric. 2020 Nov; 100(14):5269-5275.JS

Abstract

BACKGROUND

Flotation is a process to reduce the must turbidity after grape pressing. The use of fining agents to reduce the polyphenol content is essential for white wine, but their impact on volatile compounds must be considered. Malvasia del Lazio juice (Vitis vinifera L.) was treated before flotation with animal gelatin (GEL), legume protein plus chitin (LEGCHIT), and legume protein plus yeast extract (LEGYEAST). The clarification efficiency, total polyphenols, and total proteins were determined in the grape must before and after flotation, as well as the volatile composition and sensory characteristics of the resulting wines.

RESULTS

The LEGCHIT trial was the most efficient, it being the fastest and achieving the lowest turbidity values. The GEL trial was the slowest, showing grape must turbidity values similar to LEGYEAST but also the highest total protein content. The vegetal protein treatments caused a decrease in the concentration of volatile organic compounds (VOCs) with respect to gelatin, which resulted in a reduction of aroma intensity, particularly for fruity and floral notes, but also for green notes. Furthermore, LEGCHIT wines were appreciated by panelists for their greater body and reduced astringency perception.

CONCLUSION

The use of legume protein combined with chitin as a fining agent for flotation is advantageous in terms of clarification efficiency for grape must. Furthermore, the wines obtained showed high perceived global quality, even though a higher loss (38% and 27% respectively for LEGYEAST and LEGCHIT) of VOCs occurred when compared with gelatin. © 2020 Society of Chemical Industry.

Authors+Show Affiliations

DIBAF, University of Tuscia, Viterbo, Italy.DISAFA, Università degli Studi di Torino, Grugliasco, Italy.Villa Simone Winery, Monte Porzio Catone, Italy.DIBAF, University of Tuscia, Viterbo, Italy.DISAFA, Università degli Studi di Torino, Grugliasco, Italy.DISAFA, Università degli Studi di Torino, Grugliasco, Italy.DAFE, University of Pisa, Pisa, Italy.

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

32530045

Citation

Pettinelli, Stefano, et al. "Effect of Flotation and Vegetal Fining Agents On the Aromatic Characteristics of Malvasia Del Lazio (Vitis Vinifera L.) Wine." Journal of the Science of Food and Agriculture, vol. 100, no. 14, 2020, pp. 5269-5275.
Pettinelli S, Pollon M, Costantini L, et al. Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine. J Sci Food Agric. 2020;100(14):5269-5275.
Pettinelli, S., Pollon, M., Costantini, L., Bellincontro, A., Segade, S. R., Rolle, L., & Mencarelli, F. (2020). Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine. Journal of the Science of Food and Agriculture, 100(14), 5269-5275. https://doi.org/10.1002/jsfa.10577
Pettinelli S, et al. Effect of Flotation and Vegetal Fining Agents On the Aromatic Characteristics of Malvasia Del Lazio (Vitis Vinifera L.) Wine. J Sci Food Agric. 2020;100(14):5269-5275. PubMed PMID: 32530045.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine. AU - Pettinelli,Stefano, AU - Pollon,Matteo, AU - Costantini,Lorenzo, AU - Bellincontro,Andrea, AU - Segade,Susana R, AU - Rolle,Luca, AU - Mencarelli,Fabio, Y1 - 2020/08/04/ PY - 2020/02/29/received PY - 2020/05/07/revised PY - 2020/06/12/accepted PY - 2020/6/13/pubmed PY - 2021/2/9/medline PY - 2020/6/13/entrez KW - Malvasia del Lazio KW - fining agents KW - flotation KW - vegetal proteins KW - volatile organic compounds SP - 5269 EP - 5275 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 100 IS - 14 N2 - BACKGROUND: Flotation is a process to reduce the must turbidity after grape pressing. The use of fining agents to reduce the polyphenol content is essential for white wine, but their impact on volatile compounds must be considered. Malvasia del Lazio juice (Vitis vinifera L.) was treated before flotation with animal gelatin (GEL), legume protein plus chitin (LEGCHIT), and legume protein plus yeast extract (LEGYEAST). The clarification efficiency, total polyphenols, and total proteins were determined in the grape must before and after flotation, as well as the volatile composition and sensory characteristics of the resulting wines. RESULTS: The LEGCHIT trial was the most efficient, it being the fastest and achieving the lowest turbidity values. The GEL trial was the slowest, showing grape must turbidity values similar to LEGYEAST but also the highest total protein content. The vegetal protein treatments caused a decrease in the concentration of volatile organic compounds (VOCs) with respect to gelatin, which resulted in a reduction of aroma intensity, particularly for fruity and floral notes, but also for green notes. Furthermore, LEGCHIT wines were appreciated by panelists for their greater body and reduced astringency perception. CONCLUSION: The use of legume protein combined with chitin as a fining agent for flotation is advantageous in terms of clarification efficiency for grape must. Furthermore, the wines obtained showed high perceived global quality, even though a higher loss (38% and 27% respectively for LEGYEAST and LEGCHIT) of VOCs occurred when compared with gelatin. © 2020 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/32530045/Effect_of_flotation_and_vegetal_fining_agents_on_the_aromatic_characteristics_of_Malvasia_del_Lazio__Vitis_vinifera_L___wine_ L2 - https://doi.org/10.1002/jsfa.10577 DB - PRIME DP - Unbound Medicine ER -