Articles producció científica> Enginyeria Química

Advances in White Wine Protein Stabilization Technologies

  • Dades identificatives

    Identificador: imarina:9246582
    Autors:
    Silva-Barbieri DSalazar FNLópez FBrossard NEscalona NPérez-Correa JR
    Resum:
    The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality.
  • Altres:

    Autor segons l'article: Silva-Barbieri D; Salazar FN; López F; Brossard N; Escalona N; Pérez-Correa JR
    Departament: Enginyeria Química
    Autor/s de la URV: López Bonillo, Francisco
    Paraules clau: Zirconium Zeolites Ultrafiltration Pathogenesis-related proteins Mannoproteins Magnetic nanoparticles High power ultrasound Haze Enzymatic treatment Chitosan beads Adsorption zirconium zeolites volatile ultrafiltration sauvignon blanc mannoproteins magnetic nanoparticles juice high power ultrasound heat-stability haze formation enzymatic treatment chitosan beads bentonite treatment bed reactor alcoholic fermentation adsorption
    Resum: The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality.
    Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Physical and theoretical chemistry Pharmaceutical science Organic chemistry Odontología Nutrição Molecular medicine Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geografía General medicine Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Educação física Economia Drug discovery Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, organic Chemistry, multidisciplinary Chemistry (miscellaneous) Biotecnología Biodiversidade Biochemistry & molecular biology Astronomia / física Analytical chemistry
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: francisco.lopez@urv.cat
    Identificador de l'autor: 0000-0001-5280-8018
    Data d'alta del registre: 2024-09-07
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.mdpi.com/1420-3049/27/4/1251
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Molecules. 27 (4):
    Referència de l'ítem segons les normes APA: Silva-Barbieri D; Salazar FN; López F; Brossard N; Escalona N; Pérez-Correa JR (2022). Advances in White Wine Protein Stabilization Technologies. Molecules, 27(4), -. DOI: 10.3390/molecules27041251
    DOI de l'article: 10.3390/molecules27041251
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2022
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Analytical Chemistry,Biochemistry & Molecular Biology,Chemistry (Miscellaneous),Chemistry, Multidisciplinary,Chemistry, Organic,Drug Discovery,Medicine (Miscellaneous),Molecular Medicine,Organic Chemistry,Pharmaceutical Science,Physical and Theoretical Chemistry
    Zirconium
    Zeolites
    Ultrafiltration
    Pathogenesis-related proteins
    Mannoproteins
    Magnetic nanoparticles
    High power ultrasound
    Haze
    Enzymatic treatment
    Chitosan beads
    Adsorption
    zirconium
    zeolites
    volatile
    ultrafiltration
    sauvignon blanc
    mannoproteins
    magnetic nanoparticles
    juice
    high power ultrasound
    heat-stability
    haze formation
    enzymatic treatment
    chitosan beads
    bentonite treatment
    bed reactor
    alcoholic fermentation
    adsorption
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Psicología
    Planejamento urbano e regional / demografia
    Physical and theoretical chemistry
    Pharmaceutical science
    Organic chemistry
    Odontología
    Nutrição
    Molecular medicine
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Geografía
    General medicine
    Farmacia
    Ensino
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Educação física
    Economia
    Drug discovery
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Chemistry, organic
    Chemistry, multidisciplinary
    Chemistry (miscellaneous)
    Biotecnología
    Biodiversidade
    Biochemistry & molecular biology
    Astronomia / física
    Analytical chemistry
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