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Molecules 2016, 21(10), 1394; doi:10.3390/molecules21101394

Adsorption of Wine Constituents on Functionalized Surfaces

The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide 5064, South Australia, Australia
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Author to whom correspondence should be addressed.
Academic Editor: Susan E. Ebeler
Received: 20 September 2016 / Revised: 13 October 2016 / Accepted: 15 October 2016 / Published: 18 October 2016
(This article belongs to the Collection Wine Chemistry)
View Full-Text   |   Download PDF [3583 KB, uploaded 18 October 2016]   |  

Abstract

The adsorption of macromolecules on solid surfaces is of great importance in the field of nanotechnology, biomaterials, biotechnological, and food processes. In the field of oenology adsorption of wine macromolecules such as polyphenols, polysaccharides, and proteins is much less desirable on membrane materials because of fouling and reduced filtering performance. On the other hand, adsorption of these molecules on processing aids is very beneficial for achieving wine clarity and stability. In this article, the effect of surface chemical functionalities on the adsorption of white, rosé, and red wine constituents was evaluated. Allylamine, acrylic acid, and ethanol were selected as precursors for plasma polymerization in order to generate coatings rich in amine, carboxyl, and hydroxyl chemical groups, respectively. The surface chemical functionalities were characterized by X-ray photoelectron spectroscopy (XPS) and the ability of different surface chemical functionalities to adsorb wine constituents were characterized by quartz crystal microbalance with dissipation (QCM-D) and atomic force microscopy (AFM). The results demonstrated that the amine and carboxyl modified surfaces encourage adsorption of constituents from white wine. The hydroxyl modified surfaces have the ability to preferentially adsorb rosé wine constituents, whereas red wine adsorbed to the highest extent on acrylic acid surface. View Full-Text
Keywords: wine; adsorption; functionalized surfaces; plasma polymers wine; adsorption; functionalized surfaces; plasma polymers
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Mierczynska-Vasilev, A.; Smith, P.A. Adsorption of Wine Constituents on Functionalized Surfaces. Molecules 2016, 21, 1394.

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