Browsing by Subject "Tannins"

Now showing 1 - 2 of 2
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    Revisiting the use of pectinases in enology: a role beyond facilitating phenolic grape extraction
    (Elsevier, 2021-10-01) Osete Alcaraz, Andrea; Gómez Plaza, Encarna; Pérez Porras, Paula; Bautista Ortín, Ana Belén; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
    With the objective of improving both the extraction of phenolic compounds from grapes and their maintenance in the final wine, we compared the effect of favoring phenolic extraction with a pectolytic-based maceration enzyme with that of favoring both phenolic extraction and the partial elimination of the suspended material using a pectolytic-based clarification enzyme. The phenolic composition of the final wines and those adsorbed to the precipitated lees were analyzed. Both enzymes increased wine color intensity and phenolic content, but the best results were observed when the clarification enzyme was used. This enzyme generated the largest losses of phenolics bound to precipitated lees. However, this resulted in a positive effect, the precipitation of lees rich in phenolic compounds probably created a pronounced gradient of phenolic compounds from grapes to must/wine and better chromatic characteristics in the final wine, compared with the wine made using a traditional maceration enzyme.
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    The composition and structure of plant fibers affect their fining performance in wines
    (Elsevier, 2024-07-25) Osete-Alcaraz, Lucia; Gómez-Plaza, Encarna; Jorgesen, Boil; Oliva, José; Cámara, Miguel A.; Jurado, Ricardo; Bautista-Ortín, Ana B.; Química Agrícola, Geología y Edafología
    In recent years, the wine industry has shifted towards plant-based fining agents for food safety reasons and consumer preferences. This study analysed the interaction of five plant fibers with red wine phenolic compounds to determinate their performance as fining agents. Chemical composition, polysaccharide profile, and physical properties were examined. Pea, cellulose, and Sauvignon Blanc pomace fibers effectively reduced tannin content while minimally affecting the concentration of anthocyanins, flavonols and wine color. Contrary to previous beliefs, the presence of pectins in fibers didn't play a crucial role in phenolic compound interaction since cellulose-rich fibers with low pectin concentration also bound tannins effectively, especially those with small particle size and high contact surface. Pea fiber, rich in cellulose and pectins, showed remarkable tannin retention while minimally affecting wine color. This research highlights the potential of plant fibers as effective fining agents in wine production and how their composition affects their performance.