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Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate

dc.creatorGordillo Arrobas, Belénes
dc.creatorChamizo González, Franciscoes
dc.creatorGonzález-Miret Martín, María Lourdeses
dc.creatorHeredia Mira, Francisco Josées
dc.date.accessioned2024-01-16T07:51:22Z
dc.date.available2024-01-16T07:51:22Z
dc.date.issued2021-04-16
dc.identifier.citationGordillo Arrobas, B., Chamizo González, F., González-Miret Martín, M.L. y Heredia Mira, F.J. (2021). Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate. Food Chemistry, 342, 128297. https://doi.org/10.1016/j.foodchem.2020.128297.
dc.identifier.issn0308-8146es
dc.identifier.issn1873-7072es
dc.identifier.urihttps://hdl.handle.net/11441/153416
dc.description.abstractCurrently, the wine industry has an increasing interest in developing alternative solutions to traditional animal proteins fining agents. In this study, the impact of different protein fining agents on the turbidity, phenolic composition and color of 2-month and 12-month Syrah red wines was assessed. Wines fined with egg albumin and plant-based proteins from potato, pea, and grape seed as recent alternative, were compared to unfined control wines. Changes on turbidity, phenolic composition and color (by Differential Colorimetry) showed that animal and plant proteins differed in their clarifying efficiency and ability to interact with colorless phenolics and anthocyanins, depending on the age of wine, with important consequences on color quality and stability. Plant proteins showed lower effectiveness to reduce wine turbidity than egg albumin but modified in different way the phenolic composition, inducing lower color differences with respect to control wine and similar stability, especially potato and grape seed proteins. © 2020 Elsevier Ltdes
dc.description.sponsorshipMinisterio de Economía y Competitividad (MINECO). España AGL2017-84793-C2es
dc.formatapplication/pdfes
dc.format.extent43 p.es
dc.language.isoenges
dc.publisherElsevier Ltdes
dc.relation.ispartofFood Chemistry, 342, 128297.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectColores
dc.subjectGrape seed proteines
dc.subjectPhenolic compositiones
dc.subjectProtein fining agentses
dc.subjectRed winees
dc.titleImpact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climatees
dc.typeinfo:eu-repo/semantics/articlees
dcterms.identifierhttps://ror.org/03yxnpp24
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legales
dc.relation.projectIDAGL2017-84793-C2es
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2020.128297es
dc.identifier.doi10.1016/j.foodchem.2020.128297es
dc.journaltitleFood Chemistryes
dc.publication.volumen342es
dc.publication.initialPage128297es
dc.contributor.funderMinisterio de Economía y Competitividad (MINECO). Españaes

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