The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine.
Identifieur interne : 000057 ( Main/Exploration ); précédent : 000056; suivant : 000058The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine.
Auteurs : Donato Colangelo [Italie] ; Fabrizio Torchio [Italie] ; Dante Marco De Faveri [Italie] ; Milena Lambri [Italie]Source :
- Food chemistry [ 1873-7072 ] ; 2018.
Descripteurs français
- KwdFr :
- Bentonite (MeSH), Chitinase (métabolisme), Chitosane (MeSH), Composés organiques volatils (analyse), Couleur (MeSH), Cyclohexènes (analyse), Fermentation (MeSH), Manipulation des aliments (méthodes), Monoterpènes (analyse), Protéines végétales (métabolisme), Température élevée (MeSH), Vin (analyse).
- MESH :
- analyse : Composés organiques volatils, Cyclohexènes, Monoterpènes, Vin.
- métabolisme : Chitinase, Protéines végétales.
- méthodes : Manipulation des aliments.
- Bentonite, Chitosane, Couleur, Fermentation, Température élevée.
English descriptors
- KwdEn :
- Bentonite (MeSH), Chitinases (metabolism), Chitosan (MeSH), Color (MeSH), Cyclohexane Monoterpenes (MeSH), Cyclohexenes (analysis), Fermentation (MeSH), Food Handling (methods), Hot Temperature (MeSH), Monoterpenes (analysis), Plant Proteins (metabolism), Volatile Organic Compounds (analysis), Wine (analysis).
- MESH :
- chemical , analysis : Cyclohexenes, Monoterpenes, Volatile Organic Compounds.
- chemical , metabolism : Chitinases, Plant Proteins.
- chemical : Bentonite, Chitosan, Cyclohexane Monoterpenes.
- analysis : Wine.
- methods : Food Handling.
- Color, Fermentation, Hot Temperature.
Abstract
This investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluating the secondary effects on untargeted fixed and volatile compounds. A significant removal of chitinases was observed after fining an aromatic white wine with 1 g/L of a fungoid chitosan. Even if the more stable thaumatin like protein fractions were not significantly affected, the heat stability of the fined chitosan wine samples were highly improved in the 55-62 °C range. Among the secondary effects of a fining treatment, a reduction of tartaric acid, malic acid, potassium and iron was showed. All the free terpenols with the exception of α-terpineol were reduced in significant amounts, whilst the glycosylated forms and the fermentative aroma compounds were not affected by a 1 g/L chitosan addition.
DOI: 10.1016/j.foodchem.2018.05.005
PubMed: 29853380
Affiliations:
Links toward previous steps (curation, corpus...)
Le document en format XML
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A significant removal of chitinases was observed after fining an aromatic white wine with 1 g/L of a fungoid chitosan. Even if the more stable thaumatin like protein fractions were not significantly affected, the heat stability of the fined chitosan wine samples were highly improved in the 55-62 °C range. Among the secondary effects of a fining treatment, a reduction of tartaric acid, malic acid, potassium and iron was showed. All the free terpenols with the exception of α-terpineol were reduced in significant amounts, whilst the glycosylated forms and the fermentative aroma compounds were not affected by a 1 g/L chitosan addition.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" IndexingMethod="Curated" Owner="NLM"><PMID Version="1">29853380</PMID><DateCompleted><Year>2018</Year><Month>12</Month><Day>11</Day></DateCompleted><DateRevised><Year>2019</Year><Month>12</Month><Day>10</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1873-7072</ISSN><JournalIssue CitedMedium="Internet"><Volume>264</Volume><PubDate><Year>2018</Year><Month>Oct</Month><Day>30</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine.</ArticleTitle><Pagination><MedlinePgn>301-309</MedlinePgn></Pagination><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(18)30788-X</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2018.05.005</ELocationID><Abstract><AbstractText>This investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluating the secondary effects on untargeted fixed and volatile compounds. A significant removal of chitinases was observed after fining an aromatic white wine with 1 g/L of a fungoid chitosan. Even if the more stable thaumatin like protein fractions were not significantly affected, the heat stability of the fined chitosan wine samples were highly improved in the 55-62 °C range. Among the secondary effects of a fining treatment, a reduction of tartaric acid, malic acid, potassium and iron was showed. All the free terpenols with the exception of α-terpineol were reduced in significant amounts, whilst the glycosylated forms and the fermentative aroma compounds were not affected by a 1 g/L chitosan addition.</AbstractText><CopyrightInformation>Copyright © 2018 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Colangelo</LastName><ForeName>Donato</ForeName><Initials>D</Initials><AffiliationInfo><Affiliation>Università Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Torchio</LastName><ForeName>Fabrizio</ForeName><Initials>F</Initials><AffiliationInfo><Affiliation>Università Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>De Faveri</LastName><ForeName>Dante Marco</ForeName><Initials>DM</Initials><AffiliationInfo><Affiliation>Università Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Lambri</LastName><ForeName>Milena</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Università Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy. Electronic address: milena.lambri@unicatt.it.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2018</Year><Month>05</Month><Day>17</Day></ArticleDate></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>Food Chem</MedlineTA><NlmUniqueID>7702639</NlmUniqueID><ISSNLinking>0308-8146</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000081005">Cyclohexane Monoterpenes</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D053138">Cyclohexenes</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D039821">Monoterpenes</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010940">Plant Proteins</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D055549">Volatile Organic Compounds</NameOfSubstance></Chemical><Chemical><RegistryNumber>1302-78-9</RegistryNumber><NameOfSubstance UI="D001546">Bentonite</NameOfSubstance></Chemical><Chemical><RegistryNumber>21334LVV8W</RegistryNumber><NameOfSubstance UI="C016775">alpha-terpineol</NameOfSubstance></Chemical><Chemical><RegistryNumber>9012-76-4</RegistryNumber><NameOfSubstance UI="D048271">Chitosan</NameOfSubstance></Chemical><Chemical><RegistryNumber>EC 3.2.1.14</RegistryNumber><NameOfSubstance UI="D002688">Chitinases</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001546" MajorTopicYN="N">Bentonite</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002688" MajorTopicYN="N">Chitinases</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D048271" MajorTopicYN="Y">Chitosan</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003116" MajorTopicYN="N">Color</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000081005" MajorTopicYN="N">Cyclohexane Monoterpenes</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D053138" MajorTopicYN="N">Cyclohexenes</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005285" MajorTopicYN="N">Fermentation</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005511" MajorTopicYN="N">Food Handling</DescriptorName><QualifierName UI="Q000379" MajorTopicYN="N">methods</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006358" MajorTopicYN="N">Hot Temperature</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D039821" 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composition</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2018</Year><Month>01</Month><Day>04</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2018</Year><Month>04</Month><Day>30</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2018</Year><Month>05</Month><Day>01</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2018</Year><Month>6</Month><Day>2</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2018</Year><Month>6</Month><Day>2</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2018</Year><Month>12</Month><Day>12</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">29853380</ArticleId><ArticleId IdType="pii">S0308-8146(18)30788-X</ArticleId><ArticleId 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