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Protein stabilisation of Chardonnay wine using trisacryl and bentonite: a comparative study
Author(s) -
De Bruijn Johannes,
Loyola Cristina,
Flores Adan,
Hevia Felicitas,
Melín Pedro,
Serra Ignacio
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01720.x
Subject(s) - wine , bentonite , adsorption , food science , chemistry , chemical engineering , organic chemistry , engineering
Summary 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.