Issue |
Ciência Téc. Vitiv.
Volume 34, Number 1, 2019
|
|
---|---|---|
Page(s) | 48 - 60 | |
DOI | https://doi.org/10.1051/ctv/20193401048 | |
Published online | 05 July 2019 |
Application of soy protein isolate in the fining of red wine
Aplicação de isolado proteico de soja na clarificação de vinho tinto
1
Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves, Bento Gonçalves, 95700-206, Rio Grande do Sul, Brazil
2
Universidade Federal de Pelotas – UFPEL, Campus Universitário, Pelotas, 96010-900, Rio Grande do Sul, Brazil
* Corresponding author: Tel: +55 54 3455 3221, e-mail: evandro.ficagna@bento.ifrs.edu.br
Received:
26
March
2019
Accepted:
13
July
2019
Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’) were finned, bottled, and analyzed for phenolic content, color, turbidity, and sensory profile. Independent of the protein used, fining promoted a reduction in a majority of the phenolic compound, a slight (but significant) reduction of chromatic properties, and a decrease in the turbidity of the wines. A decrease in astringency, persistence, bitterness, and wine body, as well as an increase in brightness, clarity, and acidity, was also observed in all treatments. The application of soy protein isolates yielded similar results to those obtained with other commercial fining agents, both in the physicochemical and the sensory measures, which favors its usage as an alternative to the traditional fining agents of animal-protein origin.
Resumo
Avaliou-se o isolado proteico de soja como potencial agente clarificante, comparativamente aos principais clarificantes proteicos comerciais (ovoalbumina, gelatina suína e isolado proteico de ervilha). Dois vinhos tintos (cv. ‘Merlot’ e cv. ‘Lambrusco Maestri’), foram clarificados, engarrafados e analisados quanto à composição fenólica, cor, turbidez e ao perfil sensorial. Independente da proteína utilizada, a clarificação promoveu redução na maioria dos compostos fenólicos avaliados, ligeira (mas significativa) diminuição das características cromáticas, e decréscimo na turbidez dos vinhos. Também houve redução da adstringência, da persistência, do amargor e do corpo/estrutura do vinho, sendo realçadas características como brilho, limpidez e a acidez, em todos os tratamentos. A aplicação do isolado proteico de soja proporcionou resultados similares àqueles obtidos com os demais clarificantes comerciais, tanto sob o aspecto físico-químico como sensorial, sendo uma alternativa técnica aos tradicionais clarificantes proteicos de origem animal.
Key words: vegetable protein / color / turbidity / sensory / alternative additive
Palavras-chave: proteína vegetal / cor / turbidez / sensorial / aditivo alternativo
© Instituto Nacional de Investigação Agrária e Veterinária, I.P. / Ex-Estação Vitivinícola Nacional 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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