Protein stabilisation of Chardonnay wine using trisacryl and bentonite: a comparative study
The stabilisation of a Chilean Chardonnay wine by SP-Trisacryl-M and bentonite was investigated, evaluating protein, polyphenol and polysaccharide adsorption, turbidity and wine quality. The wine could be stabilised by adding at least 0.3 kg m-3 of bentonite or 12 kg m-3 of trisacryl, removing 95% and 76% of the wine proteins, respectively. The protein adsorption data for bentonite and trisacryl were fitted using the Freundlich isotherm. The wine protein adsorption isotherm on trisacryl was unfavourable. Protein removal from Chardonnay by trisacryl in a packed column at continuous operation was about 50% during the first 70 bed volumes (BV) of treated wine and decreased progressively until the end of the treatment (100 BV). The adsorbents showed a higher selectivity for proteins than for polyphenols and polysaccharides. A sensorial panel could not detect statistically significant differences between the bentonite and trisacryl treatments of wine at P = 0.05. © 2008 Institute of Food Science and Technology.
|Título según WOS:||Protein stabilisation of Chardonnay wine using trisacryl and bentonite: a comparative study|
|Título según SCOPUS:||Protein stabilisation of Chardonnay wine using trisacryl and bentonite: A comparative study|
|Título de la Revista:||INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY|
|Editorial:||INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY|
|Fecha de publicación:||2009|
|Página de inicio:||330|