Fining treatments of white wines by means of polymeric adjuvants for their stabilization against browning.
Browning and maderization represent important problems for white wine stability. Essentially, this is due to polyphenol oxidation in the wine. The problem has been remedied by adsorption of polyphenol compounds with polymeric adjuvants (chitosans, scleroprotein, and polylactic acid) not used traditionally in wine-making. In particular, some chitosans reduced the polyphenol content and stabilized two Italian white wines (Trebbiano and Albana) to the same extent as did potassium caseinate, an adjuvant normally used in enology. Moreover, chitosans could be reused after a simple regeneration process.
Spagna
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Food Biotechnology Group, Department of Horticolture, Floricolture, Arboricolture and Agroindustrial Technology (DOFATA), University of Catania, Via Santa Sofia 98, 95123 Catania, Italy. spggnn@iol.it
Barbagallo
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D000872:Anthocyanins; D000975:Antioxidants; D005520:Food Preservatives; D010636:Phenols / Q000737:chemistry; D044945:Proanthocyanidins; D013056:Spectrophotometry, Ultraviolet; D013816:Thermodynamics; D014920:Wine / Q000032:analysis*
D000872:Anthocyanins; D000975:Antioxidants; D005520:Food Preservatives; D010636:Phenols; D044945:Proanthocyanidins; C013221:proanthocyanidin