Phenolic composition influences the effectiveness of fining agents in vegan-friendly red wine production

Journal article published in Molecules. Abstract: Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formulations for commercially available…

Journal article published in Molecules, volume 25:120, pp. 1–20.

Authors: , , , , and .

Abstract

Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formulations for commercially available vegetal proteins (potato and pea origin) were assessed at two doses to modulate the fining treatment to the wine phenolic profile. The results evidenced that fining agents derived from plants have different levels of effectiveness on the removal of phenolic compounds depending on the origin, the formulation used, dose applied, and also wine characteristics. On Nebbiolo wine, the study was particularly significant due to its phenolic composition. One pea-based fining agent had an effect comparable to gelatin (animal origin) on the removal of polymeric flavanols with a minor loss of anthocyanins and therefore better preserving the wine color in terms of intensity and hue. For Primitivo, Montepulciano, and Syrah wines, even though there was a formulation-dependent effect, vegetal proteins gave more balanced reductions in terms of target phenolic compounds contributing to astringency and color perception.

Key words: fining agents, vegetal proteins, phenolic compounds, astringency, color, red wine

BibTeX entry: click to show

@article{
	2318_1720725,
	url = {https://hdl.handle.net/2318/1720725},
	author = {Río Segade, Susana and Paissoni, Maria Alessandra and Vilanova, Mar and Gerbi, Vincenzo and Rolle, Luca and Giacosa, Simone},
	title = {Phenolic composition influences the effectiveness of fining agents in vegan-friendly red wine production},
	year = {2020},
	journal = {Molecules},
	volume = {25:120},
	abstract = {Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formulations for commercially available vegetal proteins (potato and pea origin) were assessed at two doses to modulate the fining treatment to the wine phenolic profile. The results evidenced that fining agents derived from plants have different levels of effectiveness on the removal of phenolic compounds depending on the origin, the formulation used, dose applied, and also wine characteristics. On Nebbiolo wine, the study was particularly significant due to its phenolic composition. One pea-based fining agent had an effect comparable to gelatin (animal origin) on the removal of polymeric flavanols with a minor loss of anthocyanins and therefore better preserving the wine color in terms of intensity and hue. For Primitivo, Montepulciano, and Syrah wines, even though there was a formulation-dependent effect, vegetal proteins gave more balanced reductions in terms of target phenolic compounds contributing to astringency and color perception.},
	keywords = {fining agents, vegetal proteins, phenolic compounds, astringency, color, red wine},
	doi = {10.3390/molecules25010120},	
	pages = {1--20}
}

View or request article

You can find the postprint version of this article in the Open Access Repository of the University of Torino:
IRIS-AperTO record 2318/1720725

View the final version at publisher:
doi:10.3390/molecules25010120

File not available?

You can contact me and request this article through the following form: