Protein aggregation in white wines: influence of the temperature on aggregation kinetics and mechanisms.
High temperatures (typically 80 °C) are widely used to assess wine stability with regard to protein haze or to study mechanisms involved in their formation. Dynamic light scattering experiments were performed to follow aggregation kinetics and aggregate characteristics in white wines at different temperatures (30-70 °C). Aggregation was followed during heating and cooling to 25 °C. Results were coupled with the study of the time-temperature dependence of heat-induced protein aggregation. At low temperature (40 °C), aggregation developed during heating. Colloidal equilibria were such that attractive interactions between species led to the rapid formation of micrometer-sized aggregates. At higher temperatures (60 and 70 °C), enhanced protein precipitation was expected and observed. However, high temperatures prevented aggregation, which mainly developed during cooling. Depending on the wine, cooling induced the formation of sub-micronic metastable aggregates stabilized by electrostatic repulsions, or the rapid formation of micrometer-sized aggregates, prone to sedimentation.
Dufrechou
Marie
M
INRA, UMR1083 Sciences Pour l'œnologie (SPO), 2 place Viala, F-34060 Montpellier, France.
Sauvage
Francois-Xavier
FX
Bach
Benoit
B
Vernhet
Aude
A
D011232:Chemical Precipitation; D006358:Hot Temperature / Q000009:adverse effects*; D009391:Nephelometry and Turbidimetry; D010940:Plant Proteins / Q000737:chemistry*; D055550:Protein Stability; D011786:Quality Control; D014920:Wine / Q000032:analysis*
D010940:Plant Proteins