| Title: | Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits |
| Author(s): | Granato TM; Ferranti P; Iametti S; Bonomi F; |
| Address: | "DeFENS, University of Milan, Italy. Dipartimento di Agraria, University of Naples 'Federico II', Portici, Italy. DeFENS, University of Milan, Italy. Electronic address: stefania.iametti@unimi.it" |
| DOI: | 10.1016/j.foodchem.2018.02.085 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The effects of fining with various plant proteins were assessed on Aglianico red wine, using both the young wine and wine aged for twelve and twenty-four months, and including wine unfined or fined with gelatin as controls. Color traits and fining efficiency were considered, along with the content of various types of phenolics and of aroma-related compounds of either varietal or fermentative origin. All agents had comparable fining efficiency, although with distinct kinetics, and had similar effects on wine color. Individual plant proteins and enzymatic hydrolyzates differed in their ability to interact with some anthocyanins, with specific proanthocyanidins complexes, and with some aroma components of fermentative origin. Changes in varietal aroma components upon fining were very limited or absent. Effects of all the fining agents tested in this study on the anthocyanidin components were most noticeable in young red wine, and decreased markedly with increasing wine ageing" |
| Keywords: | Color Fermentation Kinetics Odorants/*analysis Plant Proteins/*chemistry Volatile Organic Compounds/chemistry Wine/*analysis Anthocyanidins Fining Plant proteins Red wine Wine aroma Wine color; |
| Notes: | "MedlineGranato, Tiziana Mariarita Ferranti, Pasquale Iametti, Stefania Bonomi, Francesco eng England 2018/04/03 Food Chem. 2018 Aug 1; 256:235-243. doi: 10.1016/j.foodchem.2018.02.085. Epub 2018 Feb 16" |
