DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction
Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alte...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/20/6188 |
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| author | Francesco Saracino João Brinco Diana Gago Marco Gomes da Silva Ricardo Boavida Ferreira Jorge Ricardo-da-Silva Ricardo Chagas Luísa Maria Ferreira |
| author_facet | Francesco Saracino João Brinco Diana Gago Marco Gomes da Silva Ricardo Boavida Ferreira Jorge Ricardo-da-Silva Ricardo Chagas Luísa Maria Ferreira |
| author_sort | Francesco Saracino |
| collection | DOAJ |
| description | Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization. |
| first_indexed | 2024-03-10T06:21:37Z |
| format | Article |
| id | doaj.art-f1d22fe95ad74ddea2113b236bd531b5 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T06:21:37Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-f1d22fe95ad74ddea2113b236bd531b52023-11-22T19:19:28ZengMDPI AGMolecules1420-30492021-10-012620618810.3390/molecules26206188DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic FractionFrancesco Saracino0João Brinco1Diana Gago2Marco Gomes da Silva3Ricardo Boavida Ferreira4Jorge Ricardo-da-Silva5Ricardo Chagas6Luísa Maria Ferreira7LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalCENSE—Center for Environmental and Sustainability Research, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, PortugalLAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, PortugalLAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, PortugalLAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, PortugalLAQV-REQUIMTE, Departamento de Química, NOVA School of Science and Technology, 2829-516 Caparica, PortugalProtein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Setúbal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization.https://www.mdpi.com/1420-3049/26/20/6188white wineDCMCbentoniteprotein stabilitywine proteinwine aromatic fraction |
| spellingShingle | Francesco Saracino João Brinco Diana Gago Marco Gomes da Silva Ricardo Boavida Ferreira Jorge Ricardo-da-Silva Ricardo Chagas Luísa Maria Ferreira DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction Molecules white wine DCMC bentonite protein stability wine protein wine aromatic fraction |
| title | DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction |
| title_full | DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction |
| title_fullStr | DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction |
| title_full_unstemmed | DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction |
| title_short | DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction |
| title_sort | dcmc as a promising alternative to bentonite in white wine stabilization impact on protein stability and wine aromatic fraction |
| topic | white wine DCMC bentonite protein stability wine protein wine aromatic fraction |
| url | https://www.mdpi.com/1420-3049/26/20/6188 |
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