Influence of non-allergenic fining agents on white wine phenolic and volatile composition

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dc.contributor.authorQuintela, Jorginapt_PT
dc.contributor.authorOliveira, J. M.pt_PT
dc.contributor.authorRibeiro, L. Filipept_PT
dc.contributor.authorVilela, Alice Maria Correiapt_PT
dc.contributor.authorCosme, Fernandapt_PT
dc.date.accessioned2018-11-21T14:51:44Z
dc.date.available2018-11-21T14:51:44Z
dc.date.issued2018-05-28
dc.description.abstractWhite wine fining is important to stabilize wine colour by removing phenolic compounds. The choice of oenological products is important since consumers are concerned regarding food safety. Due to allergic reaction problems by some consumers, together with the restriction of EU legislation [1], non-allergenic fining agents are being developed in detriment of traditionally used. However, the impact these fining agents on wine phenolic and volatile compounds are not well known. This work aims to evaluate the impact of six fining agents (one traditionally used – potassium caseinate and five non-allergens) on wine phenolic and volatile compounds as well as on the sensory profile of a white wine from the Douro Region. All non-allergenic fining agents tested prevent the browning capacity. This could be related to the decrease in white wine colour observed. Sensory analysis indicated that only the wines treated with potassium caseinate and polyvinylpolypyrrolidone showed a significant decrease in colour attribute.pt_PT
dc.description.sponsorshipSupported by FCT project UID/AGR/04033/2013, CQ-VR, FCT funding of UID/BIO/04469/2013 unit, COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte. Additional thanks to the Project NORTE-01-0145-FEDER-000038 (I&D INNOVINE&WINE – Innovation Platform of Vine & Wine).pt_PT
dc.identifier.urihttp://hdl.handle.net/10348/8897
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMacrowine 2018pt_PT
dc.relation.ispartofCQ - Centro de Químicapt_PT
dc.rightsopen accesspt_PT
dc.subjectpotassium caseinatept_PT
dc.subjectnon-allergenspt_PT
dc.subjectwinept_PT
dc.subjectwine phenolicpt_PT
dc.subjectwine volatile compoundspt_PT
dc.titleInfluence of non-allergenic fining agents on white wine phenolic and volatile compositionpt_PT
dc.typeconferenceObjectpt_PT
degois.publication.locationZaragozapt_PT
degois.publication.title“Macrowine 2018”pt_PT
dspace.entity.typePublicationen
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