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Silva-Barbieri D, Escalona N, Salazar FN, López F, Pérez-Correa JR. Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites. Food Res Int 2024; 186:114337. [PMID: 38729718 DOI: 10.1016/j.foodres.2024.114337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 03/29/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
A major concern for wineries is haze formation in white wines due to protein instability. Despite its prevalent use, the conventional bentonite method has shortcomings, including potential alteration of color and aroma, slow processing times, and notable wine wastage. Zirconium oxide (ZrO2) effectively removes proteins without affecting wine characteristics. However, producing cost-effective ZrO2 materials with efficient protein removal capabilities poses a significant challenge. This research aims to assess the viability of designing a porous material impregnated with zirconia to remove turbidity-causing proteins effectively. For this purpose, the support material alone (Al2O3) and the zirconia-impregnated support (ZrO2/Al2O3) were subjected to different calcination temperatures. It was observed that high-temperature treatments (750 °C) enhanced wine stability and protein adsorption capacity. The optimal adsorbent achieved a notable reduction in turbidity, decreasing the ΔNTU from 42 to 18, alongside a significant 44 % reduction in the total protein content, particularly affecting proteins in the molecular weight range of 10 to 70 kDa. This result is attributed to modifying the textural properties of ZrO2/Al2O3, characterized by the reduction of acidic sites, augmented pore diameters from 4.81 to 7.74 nm, and the emergence of zirconia clusters across the surface of the porous support. In summary, this study presents the first application of zirconia on the alumina support surface for protein stabilization in white wine. Combining ZrO2/Al2O3 and a high-temperature treatment emerges as a promising, cost-efficient, and environmentally sustainable strategy for protein removal in white wine.
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Affiliation(s)
- Daniela Silva-Barbieri
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile
| | - Néstor Escalona
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile.
| | - Fernando N Salazar
- Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716, Valparaíso, Chile
| | - Francisco López
- Departament d'Enginyeria Química, Facultat d'Enologia, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007, Tarragona, Spain
| | - José R Pérez-Correa
- Chemical and Bioprocess Engineering Department, School of Engineering, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, P.O. Box 306, Santiago 7820436, Chile.
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2
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Hadidi M, Tan C, Assadpour E, Jafari SM. Oilseed meal proteins: From novel extraction methods to nanocarriers of bioactive compounds. Food Chem 2024; 438:137971. [PMID: 37979261 DOI: 10.1016/j.foodchem.2023.137971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 10/20/2023] [Accepted: 11/09/2023] [Indexed: 11/20/2023]
Abstract
The global demand for animal proteins is predicted to increase twofold by 2050. This has led to growing environmental and health apprehensions, thereby prompting the appraisal of alternative protein sources. Oilseed meals present a promising alternative due to their abundance in global production and inherent dietary protein content. The alkaline extraction remains the preferred technique for protein extraction from oilseed meals in commercial processes. However, the combination of innovative techniques has proven to be more effective in the recovery and functional modification of oilseed meal proteins (OMPs), resulting in improved protein quality and reduced allergenicity and environmental hazards. This manuscript explores the extraction of valuable proteins from sustainable sources, specifically by-products from the oil processing industry, using emerging technologies. Chemical structure, nutritional value, and functional properties of the main OMPs are evaluated with a particular focus on their potential application as nanocarriers for bioactive compounds.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Chen Tan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Hortolomeu A, Mirila DC, Roșu AM, Nedeff FM, Scutaru I, Ureche D, Sturza R, Fînaru AL, Nistor ID. Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:588. [PMID: 38607122 PMCID: PMC11013799 DOI: 10.3390/nano14070588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 03/05/2024] [Accepted: 03/24/2024] [Indexed: 04/13/2024]
Abstract
During the manufacturing process of white wine, various physicochemical reactions can occur and can affect the quality of the finished product. For this reason, it is necessary to apply different treatments to minimize distinct factors such as protein instability and pinking phenomenon, which can affect the organoleptic properties of wines and their structure. In this work, a new method for the preparation of a sorbent-type material is presented through the fractional purification of native bentonite in three fractions (Na-BtF1, Na-BtF2, and Na-BtF3). Furthermore, the influence of the prepared sorbents on pH, conductivity, and amino nitrogen level was analyzed. The absorbents prepared and tested in wine solutions were characterized using the following physico-chemical methods: Brunauer-Emmett-Teller and Barrett-Joyner-Halenda (BET-BJH) method, X-ray diffraction (XRD) technique, and transform-coupled infrared spectroscopy Fourier with attenuated total reflection (FTIR-ATR). Following the analyses carried out on the retention of protein content and polyphenolic compounds, it was found that materials based on natural clay have suitable adsorption properties.
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Affiliation(s)
- Andreea Hortolomeu
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania (D.C.M.); (A.-M.R.); (A.-L.F.)
| | - Diana Carmen Mirila
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania (D.C.M.); (A.-M.R.); (A.-L.F.)
| | - Ana-Maria Roșu
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania (D.C.M.); (A.-M.R.); (A.-L.F.)
| | - Florin Marian Nedeff
- Department of Environmental Engineering and Mechanical Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania;
| | - Iuri Scutaru
- Department of Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova
| | - Dorel Ureche
- Department of Biology, Ecology and Environmental Protection, Faculty of Sciences, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania;
| | - Rodica Sturza
- Department of Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova
| | - Adriana-Luminița Fînaru
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania (D.C.M.); (A.-M.R.); (A.-L.F.)
| | - Ileana Denisa Nistor
- Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania (D.C.M.); (A.-M.R.); (A.-L.F.)
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Tan C, Tao L, Xie J, Yu Z, Tian Y, Zhao C. The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics. Foods 2023; 12:2821. [PMID: 37569090 PMCID: PMC10417215 DOI: 10.3390/foods12152821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/08/2023] [Accepted: 07/19/2023] [Indexed: 08/13/2023] Open
Abstract
Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the effects of ultrasonic treatment and gamma irradiation therapy on the aroma of the wine. The findings revealed that a total of 14 flavor compounds were identified by GC-MS. Isoamyl alcohol, ethyl octanoate, and 1,1-diethoxyethane were the key aroma components, according to GC-O analysis. A total of 50 volatile substances were identified by GC-IMS. After being subjected to irradiation and ultrasonic treatment, the alcohol level of the potato wine reduced while the esters content increased. By calculating the relative odor activity value, a total of 29 aroma components were classified as key aroma compounds (ROAV > 1). According to the results of the sensory evaluation-fruity, Fen-flavor, and sweet-and the acceptability of the irradiated and ultrasonicated potato wine were improved. Therefore, the use of ultrasonic and irradiation therapy in potato wine, as well as the overall aroma building of potato wine, can be supported theoretically by this study.
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Affiliation(s)
- Chunlei Tan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (C.T.); (L.T.); (J.X.); (Z.Y.)
| | - Liang Tao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (C.T.); (L.T.); (J.X.); (Z.Y.)
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
| | - Jing Xie
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (C.T.); (L.T.); (J.X.); (Z.Y.)
| | - Zhijin Yu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (C.T.); (L.T.); (J.X.); (Z.Y.)
| | - Yang Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (C.T.); (L.T.); (J.X.); (Z.Y.)
- Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
- National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming 650201, China
- Pu’er University, Pu’er 665000, China
| | - Cunchao Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; (C.T.); (L.T.); (J.X.); (Z.Y.)
- Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China
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Kumar Y, Marangon M, Mayr Marangon C. The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement. BEVERAGES 2023. [DOI: 10.3390/beverages9020030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
Recently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims to improve wine quality, safety, and shelf-life. Winemakers typically rely on sulfites (SO2) to prevent wine oxidation and microbial spoilage, as these processes can negatively affect wine quality and aging potential. However, SO2 can trigger allergic reactions, asthma, and headaches in sensitive consumers, so limitations on their use are needed. In red winemaking, prolonged maceration on skins is required to extract enough phenolic compounds from the wine, which is time-consuming. Consequently, the wine industry is looking for new ways to lower SO2 levels, shorten maceration times, and extend shelf life while retaining wine quality. This review aggregates the information about the novel processing techniques proposed for winemaking, such as high-pressure processing, pulsed electric field, ultrasound, microwave, and irradiation. In general, non-thermal processing techniques have been shown to lead to improvements in wine color characteristics (phenolic and anthocyanin content), wine stability, and wine sensory properties while reducing the need for SO2 additions, shortening the maceration time, and lowering the microbial load, thereby improving the overall quality, safety, and shelf life of the wines.
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Affiliation(s)
- Yogesh Kumar
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile, 14, 31015 Conegliano, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, Italy
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Emilio C, Tomas R, Adelaide G, Andrea N. High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023] Open
Abstract
The treatment of white and red crushed grapes by high power ultrasounds (US) represents an emerging technology in winemaking. In 2019, it was officially recognized by OIV through the resolution n°616-2019, and it was also approved by European Union in January 2022. The US effect on extraction mechanisms was widely studied, but more researches are needed to better understand the ultrasound effect on some specific classes of grape compounds. This research aimed to highlight at laboratory scale some specific effects of ultrasounds on some key compounds of white and red grapes. The samples were sonicated at different frequency (20-30 kHz), time (1-10 min), and power (30-90%) technological conditions used in maceration, to obtain valuable information on potential technological transferability. Valuable results were obtained regarding the release of thiols from their precursors, and the reactivity changes of unstable proteins of white wines. The experimental trails on red grape varieties allowed a maintenance of free anthocyanins and no degradative effects were highlighted. Significant and valuable effects were determined also on the tannin polymerization, with an astringency decrease.
The sonication treatment of crushed grapes showed several chemical effects that contribute to decreasing the winemaking inputs and preserving the wine quality. The process conditions must be managed related to grape variety and ripeness for a precision winemaking.
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Martínez-Lapuente L, Guadalupe Z, Ayestarán B, Pérez-Porras P, Bautista-Ortín AB, Gómez-Plaza E. Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Gavahian M, Manyatsi TS, Morata A, Tiwari BK. Ultrasound-assisted production of alcoholic beverages: From fermentation and sterilization to extraction and aging. Compr Rev Food Sci Food Saf 2022; 21:5243-5271. [PMID: 36214172 DOI: 10.1111/1541-4337.13043] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/07/2022] [Accepted: 08/26/2022] [Indexed: 01/28/2023]
Abstract
Ultrasound is sound waves above 20 kHz that can be used as a nonthermal ''green'' technology for agri-food processing. It has a cavitation effect, causing bubbles to form and collapse rapidly as they travel through the medium during ultrasonication. Therefore, it inactivates microorganisms and enzymes through cell membrane disruption with physicochemical and sterilization effects on foods or beverages. This emerging technology has been explored in wineries to improve wine color, taste, aroma, and phenolic profile. This paper aims to comprehensively review the research on ultrasound applications in the winery and alcoholic beverages industry, discuss the impacts of this process on the physicochemical properties of liquors, the benefits involved, and the research needed in this area. Studies have shown that ultrasonic technology enhances wine maturation, improves wine fermentation, accelerates wine aging, and deactivates microbes while enhancing quality, as observed with better critical aging markers such as phenolic compounds and color intensity. Besides, ultrasound enhances phytochemical, physicochemical, biological, and organoleptic properties of alcoholic beverages. For example, this technology increased anthocyanin in red wine by 50%. It also enhanced the production rate by decreasing the aging time by more than 90%. Ultrasound can be considered an economically viable technology that may contribute to wineries' waste valorization, resource efficiency improvement, and industry profit enhancement. Despite numerous publications and successful industrial applications discussed in this paper, ultrasound up-scaling and applications for other types of liquors need further efforts.
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Affiliation(s)
- Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung, 91201, Republic of China, Taiwan
| | - Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Republic of China, Taiwan
| | - Antonio Morata
- Departamento de Química y Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Madrid, Spain
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland
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A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment. Foods 2022; 11:foods11152246. [PMID: 35954014 PMCID: PMC9368000 DOI: 10.3390/foods11152246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/19/2022] [Accepted: 07/25/2022] [Indexed: 12/10/2022] Open
Abstract
Protein stability in bottled white wine is an essential organoleptic property considered by consumers. In this paper, the effectiveness of an early enzymatic treatment was investigated by adding a food-grade microbial protease at two different stages of winemaking: (i) at cold settling, for a short-term and low temperature (10 °C) action prior to alcoholic fermentation (AF); (ii) at yeast inoculum, for a long-lasting and medium temperature (18 °C) action during AF. The results reveal that protease sufficiently preserved its catalytic activity at both operational conditions: 10 °C (during cold settling) and 18 °C (during AF). Furthermore, protease addition (dosage 50–150 μL/L) raised the alcoholic fermentation rate. The treatment at yeast inoculum (dosage 50 μL/L) had a remarkable effect in preventing haze formation, as revealed by its impact on protein instability and haze-active proteins. This minimally invasive, time and resource-saving enzymatic treatment, integrated into the winemaking process, could produce stable white wine without affecting color quality and phenol content.
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Yusoff IM, Mat Taher Z, Rahmat Z, Chua LS. A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins. Food Res Int 2022; 157:111268. [DOI: 10.1016/j.foodres.2022.111268] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/27/2022]
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Silva-Barbieri D, Salazar FN, López F, Brossard N, Escalona N, Pérez-Correa JR. Advances in White Wine Protein Stabilization Technologies. Molecules 2022; 27:molecules27041251. [PMID: 35209041 PMCID: PMC8876787 DOI: 10.3390/molecules27041251] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/28/2022] [Accepted: 02/08/2022] [Indexed: 12/10/2022] Open
Abstract
The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality.
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Affiliation(s)
- Daniela Silva-Barbieri
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (D.S.-B.); (N.E.); (J.R.P.-C.)
| | - Fernando N. Salazar
- Escuela de Alimentos, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716, Valparaíso 2360100, Chile
- Correspondence: ; Tel.: +56-32-2274221
| | - Francisco López
- Departament d’Enginyeria Química, Facultat d’Enologia, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain;
| | - Natalia Brossard
- Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile;
| | - Néstor Escalona
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (D.S.-B.); (N.E.); (J.R.P.-C.)
- Millenium Nuclei on Catalytic Processes towards Sustainable Chemistry (CSC), Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile
| | - José R. Pérez-Correa
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago 7820436, Chile; (D.S.-B.); (N.E.); (J.R.P.-C.)
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