Non-animal proteins as clarifying agents for red wines

Journal International des Sciences de la Vigne et du Vin

Volumn 44, Issue 3, 2010, Pages 179-189

  Noriega DOMÍNGUEZ, María José ^a   Duran, D S ^b   Vírseda, Paloma ^a   Marín Arroyo, María Remedios ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^b Ciudad Universitaria   (Spain)

Author keywords

Bentonite; Fining; Gelatine; Non animal proteins; Red wine

Indexed keywords

ALGAE; ANIMALIA; SACCHAROMYCES CEREVISIAE; SPIRULINA; SPIRULINA PLATENSIS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 78349261188     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.2010.44.3.1472     Document Type: Article

References (18)

1. Bonilla F. Mayen M. Merida J. Medina M. Yeasts used as fining treatment to correct browning in white wines Journal of Agricultural and Food Chemistry 2001 49 4 1928-1933 DOI 10.1021/jf0006269 Bonilla F., Mayen M., Mérida J. and Medina M., 2001. Yeasts used as fining treatment to correct browning in white wines. J. Agric Food Chem., 49, 1928-1933. (Pubitemid 32816840)
2. Boulton R., Singleton V., Bisson L. and Kunkee R., 1996. The fining and clarification of wines, 279-319. In: Principles and practices of winemaking. The Chapman and Hall Oenology Library, New York.
3. Charpentier C., Caillet M-M. and Feuillat M., 2006. Essais de collage de moûts blancs et de vins rouges avec un extrait protéique levurien : comparaison avec les colles traditionnelles. Rev. Œnol., 120, 47-50.
4. Cochran W. and Cox G. 1990. Diseños experimentales. Ed. Trillas, México.
5. Cosme F. Ricardo-Da-Silva J.M. Laureano O. Protein fining agents: Characterization and red wine fining assays Italian Journal of Food Science 2007 19 1 39-56 Cosme F., Ricardo-Da-Silva J.M. and Laureano O., 2007. Protein fining agents: characterization and red wine fining assays. It. J. Food Sci., 1, 19, 39-56. (Pubitemid 46877496)
6. Fischerleitner E., Wendelin S. and Eder R., 2003. Comparative study of vegetable and animal proteins used as fining agents. Bull. OIV, 76, 863-864, 31-52.
7. García Barceló J., 1976. Metodología de análisis de vinos y derivados. SEPSA.
8. Iturmendi N., Durán D. and Marín R., 2005. Caracterización de proteínas con fines de utilización en la clarificación de vinos. Influencia de las condiciones del medio. Bull. OIN, 79, 891-892, 322-335.
9. Lallement A., Bournerias P.Y. and Marchal R., 2003. Use of vegetable proteins for clarification of musts and wines intended for secondary fermentation. Rev. Œnol., 107, 26-30.
10. Lefebvre S., Maury C., Poisaut P. and Gerland C., 1999. Le collage des vins : influence du poids molécualire des gélatines et premiers essais de colles d'origine végétale. Rev. Œnol., 935, 37-40.
11. Lefebvre S., Gerland C., Maury C. and Gazzola M., 2000. Nouvelles colles végétales : origines, propriétés et performances. Rev. Fr. Œnol., 184, 28-32.
12. Lefebvre S., 2001. Estudios de la clarificación con proteínas de origen vegetal. Semana Vitivinícola, 2882, 3846-3855.
13. Lopez-Toledano A. Mayen M. Merida J. Medina M. Optimization of the operating conditions for color correction in white wines based on the use of yeast as fining agent Journal of Food Science 2004 69 8 C599-C603 López-Toledano A., Mayen M., Mérida J. and Medina M., 2004. Optimization of the operating conditions for color correction in white wines based on the use of yeast as fining agent. J. Food Sci. C: Food Chemistry Toxicology, 69, 8, C599-C603. (Pubitemid 39438005)
14. Marchal R. Marchal-Delahaut L. Lallement A. Jeandet P. Wheat gluten used as a clarifying agent of red wines Journal of Agricultural and Food Chemistry 2002 50 1 177-184 DOI 10.1021/jf0105539 Marchai R., Marchal-Delahaut L., Lallement A. and Jeandet Ph., 2002a. Wheat gluten used as a clarifying agent of red wines. J. Agric Food Chem., 50, 177-184. (Pubitemid 34038528)
15. Marchal R. Marchal-Delahaut L. Michels F. Parmentier M. Lallement A. Jeandet P. Use of wheat gluten as clarifying agent of musts and white wines American Journal of Enology and Viticulture 2002 53 4 308-314 Marchai R., Marchal-Delahaut L., Michels F., Parmentier M., Lallement A. and Jeandet Ph., 2002b. Use of wheat gluten as clarifying agent of musts and white wines. Am. J. Enol. Vitic, 53, 4, 308-314. (Pubitemid 36137576)
16. Marchai R., Lallement A., Jeandet P. and Establet G., 2003. Clarification of Muscat musts using wheat proteins and the flotation technique. J. Agric Food Chemistry, 51, 2040-2048.
17. Ribéreau-Gayon P., 1970. Le dosage des composés phénoliques totaux dans les vins rouges. Chimie analytique, 52, 6, 627-631.
18. Ribéreau-Gayon P., Glories Y., Maujean A. and Dubourdieu D., 2006. Clarification and stabilization treatments: Fining wine, 271-299. In: Handbook of Enology, Volume 2,2nd edition, The Chemistry of Wine: Stabilization and Treatments. Ed. John Wiley & sons, Ltd., .