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Open AccessArticle

Regeneration of Magnetic Nanoparticles Used in the Removal of Pathogenesis-Related Proteins from White Wines

1
The Australian Wine Research Institute, Waite Precinct, Hartley Grove Cnr Paratoo Road, PO Box 197, Urrbrae (Adelaide) SA 5064, Australia
2
Future Industries Institute, University of South Australia, Mawson Lakes Campus, Mawson Lakes 5095, Australia
3
School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond SA 5064, Australia
4
Wine Australia, Industry House, National Wine Centre, Cnr Botanic & Hackney Roads, PO Box 2733, Adelaide SA 5000, Australia
5
School of Engineering, University of South Australia, Mawson Lakes Campus, Mawson Lakes 5095, Australia
*
Author to whom correspondence should be addressed.
Received: 29 November 2019 / Revised: 9 December 2019 / Accepted: 13 December 2019 / Published: 18 December 2019
(This article belongs to the Special Issue Winemaking Technology)
Protein haze remains a serious problem for the wine industry and requires costly bentonite treatment, leading to significant wine volume loss. Recently developed magnetic separation technology that allows a fast and efficient separation of haze proteins from wine shows promise for the development of an alternative method for white wine fining. The key purpose of this study was to understand the potential of the nanoparticles to be reused in multiple fining and regeneration cycles. Bare and acrylic-acid-based plasma polymer coated magnetic nanoparticles were cleaned with water, 10% SDS/water and acetone/water solution after each adsorption cycle to investigate their restored efficiency in removing pathogenesis-related proteins from three unfined white wines. The concentrations of metals, acids and phenolics were monitored to determine changes in the concentration of these essential wine constituents. The regeneration study verified that the acrylic acid plasma-coated magnetic nanoparticles, which underwent ten successive adsorption-desorption processes, still retained close to the original removal capacity for haze proteins from wines when 10% SDS solution and water were used for surface regeneration. In addition, the concentrations of organic acids and wine phenolic content remained almost unchanged, which are important indicators for the retention of the original wine composition. View Full-Text
Keywords: white wine; pathogenesis-related proteins; magnetic nanoparticles; protein removal; regeneration white wine; pathogenesis-related proteins; magnetic nanoparticles; protein removal; regeneration
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MDPI and ACS Style

Mierczynska-Vasilev, A.; Qi, G.; Smith, P.; Bindon, K.; Vasilev, K. Regeneration of Magnetic Nanoparticles Used in the Removal of Pathogenesis-Related Proteins from White Wines. Foods 2020, 9, 1.

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