Wine Thermosensitive Proteins Adsorb First and Better on Bentonite during Fining: Practical Implications and Proposition of Alternative Heat Tests
| Autor: | Philippe Cottereau, Aude Vernhet, Frédéric Charrier, Céline Poncet-Legrand, Eric Meistermann, Patrick Chemardin |
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| Přispěvatelé: | Sciences Pour l'Oenologie (SPO), Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut Français de la Vigne et du Vin (IFV), French Ministry of Food and Agriculture [Compte d'Affectation Speciale Developpement Agricole et Rural (CasDAR)] 1402 |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
hard and soft proteins
Hot Temperature Food Handling [SDV]Life Sciences [q-bio] Wine wine proteins 01 natural sciences Fluorescence spectroscopy bentonite fining 0404 agricultural biotechnology Adsorption Vitis Practical implications Plant Proteins alternative heat tests haze formation Chemistry 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences General Chemistry Hydrogen-Ion Concentration 040401 food science Accelerated aging Lower temperature 0104 chemical sciences Chemical engineering Bentonite General Agricultural and Biological Sciences [CHIM.OTHE]Chemical Sciences/Other |
| Zdroj: | Journal of Agricultural and Food Chemistry Journal of Agricultural and Food Chemistry, American Chemical Society, In press, 68 (47), pp.13450-13458. ⟨10.1021/acs.jafc.0c00094⟩ |
| ISSN: | 0021-8561 1520-5118 |
| DOI: | 10.1021/acs.jafc.0c00094⟩ |
| Popis: | International audience; Bentonite fining is the most popular treatment used to remove proteins in white and rose wines. The usual heat test used to adjust the bentonite dose consists of heating the wine during 30 min at 80 degrees C. At this temperature, all of the proteins are unfolded, and this can lead to an overestimation of the dose. We have shown that proteins adsorb on bentonite in a specific order and, more importantly, that the proteins responsible for haze formation adsorb first. Fluorescence spectroscopy showed that this is due to the structural properties of proteins, which can be classified as hard and soft proteins. Alternative heat tests were performed at a lower temperature (40 degrees C) and showed a better correlation with accelerated aging. These tests were also less dependent upon the wine pH. |
| Databáze: | OpenAIRE |
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