Comparative study of protein stabilization in white wine using zirconia and bentonite: Physicochemical and wine sensory analysis

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 26, 2006, Pages 9955-9958

  Salazar, Fernando N ^a   Achaerandio, Isabel ^a   Labbé, Mariela A ^a   Güell, Carme ^a   López, Francisco ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Adsorption; Bentonite; Unstable wine protein; Wine sensory analysis; Zirconia

Indexed keywords

BENTONITE; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; ZIRCONIUM; ZIRCONIUM OXIDE;

ADSORPTION; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; SENSATION; WINE;

ADSORPTION; BENTONITE; CHEMISTRY, PHYSICAL; FLAVONOIDS; FOOD HANDLING; PHENOLS; PLANT PROTEINS; SENSATION; WINE; ZIRCONIUM;

EID: 33846536397     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062632w     Document Type: Article

References (12)

1. Waters, E. J.; Alexander, G.; Muhlack, R.; Pocock, K. F.; Colby, C.; O'Neill, B. K.; Hoj, P. B.; Jones, P. Preventing protein haze in bottled white wine. Aust. J. Grape Wine Res. 2005, 11, 215-225.
2. Stanković, S.; Jović, S; Zivković, J. Bentonite and gelatine impact on the young red wine coloured mater. Food Technol. Biotechnol. 2004, 42, 183-188.
3. Weiss, K. C.; Lange, L. W.; Bisson, L. F. Small-scale fining trials: effect of method of addition on the efficiency of bentonite fining. Am. J. Enol. Vitic. 2001, 52, 25-279.
4. Pashova, V.; Güell, C.; López, F. White wine continuous protein stabilization by packed column. J. Agric. Food Chem. 2004, 52, 1558-1563.
5. Pashova, V.; Güell, C.; Pueyo, E.; López-Barajas, M.; Polo, M. C.; López, F. White wine protein stabilization by a continuous process using a packed column. Am. J. Enol. Vitic. 2004, 55, 195-198.
6. Salazar, F. N.; de Bruijn, J. P. F.; Seminario, L.; Güell, C.; López, F. Improvement of wine crossflow microfiltration by a new hybrid process. J. Food Eng. 2006, 79, 1329-1336.
7. Pachova, V.; Ferrando, M.; Güell, C.; López, F. Protein adsorption onto metal oxide materials in white wine model systems. J. Food Sci. 2002, 67, 2118-2121.
8. Moine-Ledoux, V.; Dubourdieu, D. An invertase fragment responsible for improving the protein stability of dry white wines. J. Sci. Food Agric. 1999, 79, 537-543.
9. Boulton, R. The conductivity method for evaluating the potassium hydrogentartrate stability in wines (I). Enology Briefs 1983, 2, 1-3.
10. ISO 4120:2004. Sensory analysis. Methodology. Triangle test.
11. Office International de la Vigne et du Vin. Resolution ENO 2/94. OIV standard for the international wine competitions. Bull. OIV. 1994, 67, 551-597.
12. NF V09-105. Analyse sensorielle. Directives générales pour l'implantation de locaux destinés à l'analyse sensorielle. Agence Française de normalisation (AFNOR), Février, 1987.