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Characterization on the impact of different clarifiers on the white wine colloids using Asymmetrical Flow Field-Flow Fractionation

Osorio-Macías, Daniel E. LU ; Bolinsson, Hans LU orcid ; Linares-Pasten, Javier A. LU orcid ; Ferrer-Gallego, Raúl ; Choi, Jaeyeong ; Peñarrieta, J. Mauricio and Bergenståhl, Björn LU orcid (2022) In Food Chemistry 381.
Abstract
Clarifiers are substances used during the winemaking process to enhance clarity and stability in the wines. The different clarifiers may alter removal capacities differently. In this study, the removal efficiency of seven common fining agents, divided into three groups (mineral clarifiers, synthetic polymeric clarifiers, and vegetable protein clarifiers), was analyzed with Asymmetrical Flow Field-Flow fractionation (AF4). Besides, the relationship between the removal capacity and different molecular and macromolecular properties has been evaluated. The results showed extensive removal of colloidal and macromolecular matter by the bentonites with potential impact on characteristic properties of the wine. The vegetable clarifiers showed a... (More)
Clarifiers are substances used during the winemaking process to enhance clarity and stability in the wines. The different clarifiers may alter removal capacities differently. In this study, the removal efficiency of seven common fining agents, divided into three groups (mineral clarifiers, synthetic polymeric clarifiers, and vegetable protein clarifiers), was analyzed with Asymmetrical Flow Field-Flow fractionation (AF4). Besides, the relationship between the removal capacity and different molecular and macromolecular properties has been evaluated. The results showed extensive removal of colloidal and macromolecular matter by the bentonites with potential impact on characteristic properties of the wine. The vegetable clarifiers showed a more profiled reduction, potentially preserving characteristics of the wine. The synthetic polymers showed a more limited removal efficiency but with a high affinity to remove colloidal phenols. The use of AF4-UV-MALS-dRI allowed the characterization of the wines after different clarification treatments, showing to be an analytical technique with a potential impact on the wine industry. (Less)
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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Food Chemistry
volume
381
article number
132123
publisher
Elsevier
external identifiers
  • pmid:35134743
  • scopus:85124003219
  • pmid:35134743
ISSN
0308-8146
DOI
10.1016/j.foodchem.2022.132123
language
English
LU publication?
yes
id
06e64dfd-1ecd-4836-bbe1-cba2046b24b7
date added to LUP
2022-01-27 23:54:28
date last changed
2025-05-02 16:31:46
@article{06e64dfd-1ecd-4836-bbe1-cba2046b24b7,
  abstract     = {{Clarifiers are substances used during the winemaking process to enhance clarity and stability in the wines. The different clarifiers may alter removal capacities differently. In this study, the removal efficiency of seven common fining agents, divided into three groups (mineral clarifiers, synthetic polymeric clarifiers, and vegetable protein clarifiers), was analyzed with Asymmetrical Flow Field-Flow fractionation (AF4). Besides, the relationship between the removal capacity and different molecular and macromolecular properties has been evaluated. The results showed extensive removal of colloidal and macromolecular matter by the bentonites with potential impact on characteristic properties of the wine. The vegetable clarifiers showed a more profiled reduction, potentially preserving characteristics of the wine. The synthetic polymers showed a more limited removal efficiency but with a high affinity to remove colloidal phenols. The use of AF4-UV-MALS-dRI allowed the characterization of the wines after different clarification treatments, showing to be an analytical technique with a potential impact on the wine industry.}},
  author       = {{Osorio-Macías, Daniel E. and Bolinsson, Hans and Linares-Pasten, Javier A. and Ferrer-Gallego, Raúl and Choi, Jaeyeong and Peñarrieta, J. Mauricio and Bergenståhl, Björn}},
  issn         = {{0308-8146}},
  language     = {{eng}},
  month        = {{07}},
  publisher    = {{Elsevier}},
  series       = {{Food Chemistry}},
  title        = {{Characterization on the impact of different clarifiers on the white wine colloids using Asymmetrical Flow Field-Flow Fractionation}},
  url          = {{http://dx.doi.org/10.1016/j.foodchem.2022.132123}},
  doi          = {{10.1016/j.foodchem.2022.132123}},
  volume       = {{381}},
  year         = {{2022}},
}