Is caffeic acid, as the major metabolite present in Moscatel wine protein haze hydrolysate, involved in protein haze formation?

Paper-based Chemiluminescence Device with Co-Fe Nanocubes for Sensitive Detection of Caffeic Acid

In this work, a new chemiluminescence (CL) system of Co-Fe prussian blue analogs nanocubes (Co-Fe PBA NCs) that can catalyze luminol to produce strong CL in the absence of H₂O₂ was established. Co-Fe PBA NCs have the property of oxidase-like activity, and it can catalyze the generation of active oxygen radicals in a dissolved oxygen system. Since caffeic acid (CA) can remove reactive oxygen species in the system, a sensitive detection method for CA on a paper-based chip was developed. Under the optimal conditions, this method showed a good linear response to CA in the range of 10 - 800 ng mL^-1 with a limit of 3 ng mL^-1. The proposed method had been used for the determination of CA in tea samples. The results may open a new avenue for the catalytic property on luminol CL system without extra oxidants.

White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview

Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instability factor after wine bottling. Many products and technological solutions have been studied in recent years; however, sodium bentonite is still the most efficient and used treatment to remove unstable proteins from white wines. This overview resumes and discusses the different aspects involved in wine protein instability, from the wine protein instability mechanisms, the protein stability tests used, and technological alternatives available to stabilise wines with protein instability problems.