Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova , Viale XXVIII Aprile 14, 31015 Conegliano, TV, Italy.
J Agric Food Chem. 2015 Mar 4;63(8):2314-20. doi: 10.1021/jf505657h. Epub 2015 Feb 19.
The wine aroma loss as a consequence of treatments with bentonite is due to the occurrence of multiple interaction mechanisms. In addition to a direct effect of bentonite, the removal of aroma compounds bound to protein components adsorbed by the clay has been hypothesized but never demonstrated. We studied the effect of bentonite addition on total wine aroma compounds (extracted from Moscato wine) in a model solution in the absence and presence of total and purified (thaumatin-like proteins and chitinase) wine proteins. The results showed that in general bentonite alone has a low effect on the loss of terpenes but removed ethyl esters and fatty acids. The presence of wine proteins in the solution treated with bentonite tended to increase the loss of esters with the longest carbon chains (from ethyl octanoate to ethyl decanoate), and this was significant when the purified proteins were used. The results here reported suggest that hydrophobicity can be one of the driving forces involved in the interaction of aromas with both bentonite and proteins.
膨润土处理导致葡萄酒香气损失是由于多种相互作用机制所致。除了膨润土的直接作用外，还假设但从未证明过吸附在粘土上的蛋白质成分结合的香气化合物会被去除。我们研究了膨润土的添加对模型溶液中总葡萄酒香气化合物（从麝香葡萄酒中提取）的影响，该溶液中存在和不存在总蛋白和纯化蛋白（类硫素蛋白和几丁质酶）。结果表明，膨润土单独对萜烯损失的影响一般较低，但去除了乙酯和脂肪酸。在膨润土处理的溶液中存在葡萄酒蛋白时，往往会增加最长碳链（从乙酯辛酸酯到乙酯癸酸酯）的酯的损失，而当使用纯化蛋白时，这种损失更为显著。这里报道的结果表明，疏水性可能是香气与膨润土和蛋白质相互作用的驱动力之一。
