Publication: The composition and structure of plant fibers affect their fining performance in wines
Authors
Osete-Alcaraz, Lucia ; Gómez-Plaza, Encarna ; Jorgesen, Boil ; Oliva, José ; Cámara, Miguel A. ; Jurado, Ricardo ; Bautista-Ortín, Ana B.
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Publisher
Elsevier
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DOI
https://doi.org/10.1016/j.foodchem.2024.140657
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info:eu-repo/semantics/article
Description
© 2024 by the authors.
This document is the published version of a published work that appeared in final form in
Food Chemistry
This document is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by/4.0
To access the final edited and published work see:
https://doi.org/10.1016/j.foodchem.2024.140657
Abstract
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.
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Citation
Food Chemistry, 460, 140657, 2024
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