Autor según el artículo: Silva-Barbieri D; Salazar FN; López F; Brossard N; Escalona N; Pérez-Correa JR
Departamento: Enginyeria Química
Autor/es de la URV: López Bonillo, Francisco
Palabras clave: 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
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: francisco.lopez@urv.cat
Identificador del autor: 0000-0001-5280-8018
Fecha de alta del registro: 2024-09-07
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.mdpi.com/1420-3049/27/4/1251
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Molecules. 27 (4):
Referencia 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 del artículo: 10.3390/molecules27041251
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2022
Tipo de publicación: Journal Publications
Repositori URV