Author, as appears in the article.: Silva-Barbieri D; Salazar FN; López F; Brossard N; Escalona N; Pérez-Correa JR
Department: Enginyeria Química
URV's Author/s: López Bonillo, Francisco
Keywords: 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
Abstract: 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.
Thematic Areas: 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
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: francisco.lopez@urv.cat
Author identifier: 0000-0001-5280-8018
Record's date: 2024-09-07
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.mdpi.com/1420-3049/27/4/1251
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Molecules. 27 (4):
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
Article's DOI: 10.3390/molecules27041251
Entity: Universitat Rovira i Virgili
Journal publication year: 2022
Publication Type: Journal Publications
Repositori URV