Caracterització química de l'enterboliment proteic espontani del vi blanc

Identificador:  TDX:459

Handle: https://hdl.handle.net/20.500.11797/TDX459

Autores:  Esteruelas Coma, Mireia

Resumen:
In order to design new treatments as an alternative to fining wine with bentonite, we need know the reality of turbidity and chemical mechanisms that cause its appearance. Sauvignon Blanc precipitate natural contains protein (10%), polysaccharides (4.5%) and phenolic compounds (7%). The major proteins present have a molecular weight between 18 and 26 kDa, has been identified VVTL1, the β-1-3-glucanase and Grip22 Ripening-Related Protein Precursor. On the other hand, we have identified a total of 13 phenolic compounds, tyrosol, catechin, p-coumaric, caffeic, vanillic, protocatechuic, syringic, gallic, ferulic and shikimic acids, the ethyl ester of p-coumaric acid, quercetin and cyanidin. All stability tests precipitate unstable proteins, except the slow heat test. The fast heat test shows an electrophoretic profile similar to the natural precipitate, it seems to be the most appropriate.