Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties.
The cloudy aspect formed in white wines due to protein instability is a visual defect. Sodium bentonite is the most commonly used fining agent to treat this instability, but has usually a negative impact on the wine's physicochemical and sensory characteristics. Aiming to find suitable alternatives, eleven commercial mannoproteins were chemically characterized concerning their sugar composition and protein content, and their effectiveness on wine protein stabilization. Also, their effect on the amount and nature of phenolic compounds, browning potential, chromatic and sensory characteristic was evaluated. Protein stabilization effectiveness was related to their chemical composition, namely their high mannose to glucose ratio. Additionally, some mannoproteins decreased the browning potential. Thus, mannoproteins could be an effective alternative for protein stabilization, preserving or even improving wine quality.
Mountain Research Centre (CIMO), ESA-Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Chemical Research Centre - Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, Apartado 1013, 5000-911 Vila Real, Portugal; Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB/CGB-UTAD), University of Trás-os-Montes and Alto Douro, Edifício de Enologia, Apartado 1013, 5000-911 Vila Real, Portugal.
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Ribeiro
Mountain Research Centre (CIMO), ESA-Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Fernandes
Chemical Research Centre - Vila Real (CQ-VR), University of Trás-os-Montes and Alto Douro, Apartado 1013, 5000-911 Vila Real, Portugal.
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Nunes
Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB/CGB-UTAD), University of Trás-os-Montes and Alto Douro, Edifício de Enologia, Apartado 1013, 5000-911 Vila Real, Portugal.
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Filipe-Ribeiro
Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology (IBB/CGB-UTAD), University of Trás-os-Montes and Alto Douro, Edifício de Enologia, Apartado 1013, 5000-911 Vila Real, Portugal. Electronic address: fcosme@utad.pt.
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Cosme
D001546:Bentonite / Q000494:pharmacology; D008562:Membrane Glycoproteins / Q000737:chemistry* / Q000494:pharmacology; D055550:Protein Stability; D014920:Wine / Q000032:analysis*
D008562:Membrane Glycoproteins; C025363:mannoproteins; D001546:Bentonite
Bentonite; Fining; Mannoproteins; Phenolic compounds; Protein instability; Sensory attributes; White wine