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Food Chem

Title:		"The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine"
Author(s):		Colangelo D; Torchio F; De Faveri DM; Lambri M;
Address:		"Universita Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy. Universita Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy. Electronic address: milena.lambri@unicatt.it"
Journal Title:		Food Chem
Year:		2018
Volume:		20180517
Issue:
Page Number:		301 - 309
DOI:		10.1016/j.foodchem.2018.05.005
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluating the secondary effects on untargeted fixed and volatile compounds. A significant removal of chitinases was observed after fining an aromatic white wine with 1?ª+g/L of a fungoid chitosan. Even if the more stable thaumatin like protein fractions were not significantly affected, the heat stability of the fined chitosan wine samples were highly improved in the 55-62?ª+ degrees C range. Among the secondary effects of a fining treatment, a reduction of tartaric acid, malic acid, potassium and iron was showed. All the free terpenols with the exception of alpha-terpineol were reduced in significant amounts, whilst the glycosylated forms and the fermentative aroma compounds were not affected by a 1?ª+g/L chitosan addition"
Keywords:		Bentonite Chitinases/metabolism *Chitosan Color Cyclohexane Monoterpenes Cyclohexenes/analysis Fermentation Food Handling/methods Hot Temperature Monoterpenes/analysis Plant Proteins/metabolism Volatile Organic Compounds/*analysis *Wine/analysis Aroma Chi;
Notes:		"MedlineColangelo, Donato Torchio, Fabrizio De Faveri, Dante Marco Lambri, Milena eng England 2018/06/02 Food Chem. 2018 Oct 30; 264:301-309. doi: 10.1016/j.foodchem.2018.05.005. Epub 2018 May 17"