TY - JOUR
T1 - Characterization on the impact of different clarifiers on the white wine colloids using Asymmetrical Flow Field-Flow Fractionation
AU - Osorio-Macías, Daniel E.
AU - Bolinsson, Hans
AU - Linares-Pastén, Javier A.
AU - Ferrer-Gallego, Raúl
AU - Choi, Jaeyeong
AU - Peñarrieta, J. Mauricio
AU - Bergenståhl, Björn
N1 - Publisher Copyright:
© 2022 The Authors
PY - 2022/7/1
Y1 - 2022/7/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85124003219&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2022.132123
DO - 10.1016/j.foodchem.2022.132123
M3 - Artículo
C2 - 35134743
AN - SCOPUS:85124003219
VL - 381
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 132123
ER -