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Food Res Int

Title:		Use of potassium polyaspartate on white wines: Interaction with proteins and aroma compounds
Author(s):		Natolino A; Tat L; Gallo A; Roman T; Celotti E;
Address:		"Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy. Electronic address: andrea.natolino@uniud.it. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, 33100 Udine, Italy. Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all'Adige, Italy"
Journal Title:		Food Res Int
Year:		2023
Volume:		20230328
Issue:
Page Number:		112768 -
DOI:		10.1016/j.foodres.2023.112768
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The precipitation of tartaric salts represents one of the main visual sensory faults of white wines. It can be prevented by cold stabilization or adding some adjuvants, such as potassium polyaspartate (KPA). KPA is a biopolymer that can limit the precipitation of tartaric salts linking the potassium cation, however, it could interact also with other compounds affecting wine quality. The present work aims to study the effect of potassium polyaspartate on proteins and aroma compounds of two white wines, at different storage temperatures (4 degrees C and 16 degrees C). The KPA addition showed positive effects on the quality of wines, with a significant decrease of unstable proteins (up to 92%), also related to better wine protein stability indices. A Logistic function well described the effect of KPA and storage temperature on protein concentration (R(2) > 0.93; NRMSD: 1.54-3.82%). Moreover, the KPA addition allowed the preservation of the aroma concentration and no adversely effects were pointed out. Alternatively to common enological adjuvants, KPA could be considered a multifunctional product against tartaric and protein instability of white wines, avoiding adverse effects on their aroma profile"
Keywords:		"*Wine/analysis Odorants/analysis Salts Proteins *Volatile Organic Compounds/analysis Adjuvants, Immunologic Aroma compounds Polyaspartate White wine Wine proteins Wine quality Wine stabilization;"
Notes:		"MedlineNatolino, A Tat, L Gallo, A Roman, T Celotti, E eng Research Support, Non-U.S. Gov't Canada 2023/04/30 Food Res Int. 2023 Jun; 168:112768. doi: 10.1016/j.foodres.2023.112768. Epub 2023 Mar 28"