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.
| Original language | English |
|---|---|
| Article number | 132123 |
| Journal | Food Chemistry |
| Volume | 381 |
| DOIs | |
| State | Published - 1 Jul 2022 |
Bibliographical note
Funding Information:Thanks are due to the Spanish Spain Ministry of Science, Innovation and Universities (MICINN) for financial support (Project ref. RTC-2017-6646-2) and Bodegas Ramón Bilbao S.A. and Bodegas Martín Códax S.A.U for their support and supplying wine samples.
Funding Information:
The present study was supported by the Swedish International Development Cooperation Agency (SIDA) in a collaborative project between Universidad Mayor de San Andres (UMSA, Bolivia) and Lund University (Sweden).
Publisher Copyright:
© 2022 The Authors