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Molecules

Title:		DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction
Author(s):		Saracino F; Brinco J; Gago D; Gomes da Silva M; Boavida Ferreira R; Ricardo-da-Silva J; Chagas R; Ferreira LM;
Address:		"LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal. CENSE-Center for Environmental and Sustainability Research, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal. LAQV-REQUIMTE, Departamento de Quimica, NOVA School of Science and Technology, 2829-516 Caparica, Portugal. Food4Sustainability-Associacao Para a Inovacao no Alimento Sustentavel, Centro Empresarial de Idanha-a-Nova, Zona Industrial, 6060-182 Idanha-a-Nova, Portugal"
Journal Title:		Molecules
Year:		2021
Volume:		20211014
Issue:		20
Page Number:		-
DOI:		10.3390/molecules26206188
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setubal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization"
Keywords:		Bentonite/*chemistry Calcium/analysis Carboxymethylcellulose Sodium/*chemistry Food Handling Hydrogen-Ion Concentration Nephelometry and Turbidimetry Phenols/analysis Plant Proteins/analysis/chemistry Protein Stability Volatile Organic Compounds/analysis;
Notes:		"MedlineSaracino, Francesco Brinco, Joao Gago, Diana Gomes da Silva, Marco Boavida Ferreira, Ricardo Ricardo-da-Silva, Jorge Chagas, Ricardo Ferreira, Luisa Maria eng UID/QUI/50006/2020; UIDB/05183/2020; UID/AMB/04085/2020; UID/AGR/04129/2020/Fundacao para a Ciencia e Tecnologia/ Switzerland 2021/10/24 Molecules. 2021 Oct 14; 26(20):6188. doi: 10.3390/molecules26206188"