Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking.

ABSTRACT: Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvinipolypyrrolidone, bovine serum albumin, and methylcellulose. Specifically, its effects on the phenolic profile of enological tannins were analyzed with four spectrophotometric assays: OD 280 nm, Folin-Ciocâlteu, Adams-Harbertson, and methylcellulose. In addition, changes in the polyphenol composition of Sangiovese red wine were determined by UV-Vis spectrophotometry and HPLC with adsorption trials, and the solid-liquid interaction in a wine solution was modeled by both Langmuir and Freundlich equations. Our findings highlight the occurrence of systematic

SUBMITTER: Versari A 

PROVIDER: S-EPMC8911674 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature