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Fining of red wines with gluten or yeast extract protein
Author(s) -
Iturmendi Nerea,
Durán Daniel,
MarínArroyo Mª Remedios
Publication year - 2010
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.1365-2621.2009.02121.x
Subject(s) - lees , gelatin , food science , polyphenol , clarifier , chemistry , yeast , turbidity , volume (thermodynamics) , gluten , chromatography , biochemistry , biology , fermentation , ecology , physics , quantum mechanics , engineering , antioxidant , waste management
Due to a growing interest in alternatives to substitute gelatin as clarifying agent, this work investigates the use of yeast extracts and glutens. Physico‐chemical characteristics of proteins were analysed. Fining experiments were carried out on young red wines. Turbidity reduction, lees volume and effects on polyphenolic content and colour characteristics were determined. The results indicated that glutens and yeast extracts turbidity reduction is comparable to gelatin. Lees production was considerably reduced by non‐animal proteins: yeast extracts produced 44%, wheat glutens 60% and maize gluten 92% less than gelatin. Lees volume is highly correlated ( R = −0.720) with the absolute superficial charge density value (SCD) and with the pI (0.936) when clarifier was used in combination with bentonite. Treatments with glutens reduced less the polyphenolic content (between 0.6 and 8.7 units) than gelatin did. There were slight differences on the modification of colour intensity.