Advances in Food Science and Engineering

Application of Mesoporous Materials as Fining Agents for Pedro Ximénez Wines

Download PDF (475.2 KB) PP. 23 - 29 Pub. Date: March 8, 2018

DOI: 10.22606/afse.2018.21003

Author(s)

Georgiana-Diana Dumitriu
Department of Viticulture and Oenology, Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad” Iasi, Romania
Nieves López de Lerma^*
Department of Agricultural Chemistry, Building Marie Curie, Campus of Rabanales, Agrifood Campus of International Excellence ceiA3, University of Córdoba, Spain
Valeriu V. Cotea
Department of Viticulture and Oenology, Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad” Iasi, Romania
Rafael A. Peinado
Department of Agricultural Chemistry, Building Marie Curie, Campus of Rabanales, Agrifood Campus of International Excellence ceiA3, University of Córdoba, Spain

Abstract

In recent years, nanotechnology has advanced rapidly worldwide, providing significant benefits to an increasing number of products from different areas, including energy and environment, textiles, transportation, information, electronics, construction, biotechnology, health, agriculture, food, and beverage. Wine proteins may become insoluble and precipitate which is an important problem in wine stability. The aim of this paper is to study the usefulness of mesoporous materials (MCM-41, SBA-15 and KIT-6) to remove excess proteins of white wines (Vitis vinifera cv. Pedro Ximenez) and its influence on different physical-chemical parameters, phenolic content, and antioxidant activity. Results had showed that nanomaterials MCM-41 and SBA-15. reduced significantly the nephelometric turbidity units, which were related with protein concentration, whereas KIT-6 had a low influence in the final protein content. The total polyphenols content is scarcely affected by the treatment although antioxidant activity is reduced in wines treated with SBA-15. According to the set of results, SBA-15 and MCM-41 seem to be the most effective nanomaterials although the last one slightly decreases the antioxidant activity.

Keywords

Fining agent, nanomaterials, Pedro Ximénez, protein haze, turbidity

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