Advances in White Wine Protein Stabilization Technologies

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dc.contributor.authorSilva-Barbieri D.
dc.contributor.authorEscalona N.
dc.contributor.authorPerez-Correa J.R.
dc.contributor.authorSalazar F.N.
dc.contributor.authorLopez F.
dc.contributor.authorBrossard N.
dc.contributor.authorEscalona N.
dc.date.accessioned2024-01-10T14:25:48Z
dc.date.available2024-01-10T14:25:48Z
dc.date.issued2022
dc.description.abstractThe unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality.
dc.fechaingreso.objetodigital2024-04-30
dc.fuente.origenScopus
dc.identifier.doi10.3390/molecules27041251
dc.identifier.eissn14203049
dc.identifier.issn14203049
dc.identifier.pubmedid35209041
dc.identifier.scopusidSCOPUS_ID:85125310839
dc.identifier.urihttps://doi.org/10.3390/molecules27041251
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/80375
dc.information.autorucFacultad de Agronomía e Ingeniería Forestal; Brossard Aravena, Natalia Daniela; S/I; 149592
dc.issue.numero4
dc.language.isoen
dc.nota.accesoSin adjunto
dc.publisherNLM (Medline)
dc.relation.ispartofMolecules (Basel, Switzerland)
dc.revistaMolecules (Basel, Switzerland)
dc.rightsregistro bibliográfico
dc.subjectadsorption
dc.subjectchitosan beads
dc.subjectenzymatic treatment
dc.subjecthaze
dc.subjecthigh power ultrasound
dc.subjectmagnetic nanoparticles
dc.subjectmannoproteins
dc.subjectultrafiltration
dc.subjectzeolites
dc.subjectzirconium
dc.titleAdvances in White Wine Protein Stabilization Technologies
dc.typereseña
dc.volumen27
sipa.codpersvinculados149592
sipa.indexScopus
sipa.indexWOS
sipa.trazabilidadCarga SIPA;09-01-2024
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