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Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors
Open AccessArticle

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

1
Dipartimento di Scienze Agrarie, Università degli Studi di Torino, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
2
Misión Biológica de Galicia (CSIC), El Palacio-Salcedo, 36143 Pontevedra, Spain
*
Author to whom correspondence should be addressed.
These authors contributed equally to the study.
Academic Editors: Encarna Gómez-Plaza and Rocio Gil-Muñoz
Molecules 2020, 25(1), 120; https://doi.org/10.3390/molecules25010120
Received: 10 December 2019 / Revised: 23 December 2019 / Accepted: 25 December 2019 / Published: 28 December 2019
(This article belongs to the Special Issue Fining Agents in Wine)
Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formulations for commercially available vegetal proteins (potato and pea origin) were assessed at two doses to modulate the fining treatment to the wine phenolic profile. The results evidenced that fining agents derived from plants have different levels of effectiveness on the removal of phenolic compounds depending on the origin, the formulation used, dose applied, and also wine characteristics. On Nebbiolo wine, the study was particularly significant due to its phenolic composition. One pea-based fining agent had an effect comparable to gelatin (animal origin) on the removal of polymeric flavanols with a minor loss of anthocyanins and therefore better preserving the wine color in terms of intensity and hue. For Primitivo, Montepulciano, and Syrah wines, even though there was a formulation-dependent effect, vegetal proteins gave more balanced reductions in terms of target phenolic compounds contributing to astringency and color perception. View Full-Text
Keywords: fining agents; vegetal proteins; phenolic compounds; astringency; color; red wine fining agents; vegetal proteins; phenolic compounds; astringency; color; red wine
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MDPI and ACS Style

Río Segade, S.; Paissoni, M.A.; Vilanova, M.; Gerbi, V.; Rolle, L.; Giacosa, S. Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production. Molecules 2020, 25, 120.

AMA Style

Río Segade S, Paissoni MA, Vilanova M, Gerbi V, Rolle L, Giacosa S. Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production. Molecules. 2020; 25(1):120.

Chicago/Turabian Style

Río Segade, Susana; Paissoni, Maria A.; Vilanova, Mar; Gerbi, Vincenzo; Rolle, Luca; Giacosa, Simone. 2020. "Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production" Molecules 25, no. 1: 120.

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