Dumitriu Georgiana-Diana, López de Lerma Nieves, Luchian Camelia E, Cotea Valeriu V, Peinado Rafael A
Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine "Ion Ionescu de la Brad" Iasi, Romania.
Agricultural Chemistry Department. Building Marie Curie. Campus of Rabanales. Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain.
Food Chem. 2018 Feb 1;240:751-758. doi: 10.1016/j.foodchem.2017.07.163. Epub 2017 Aug 1.
Mesoporous nanomaterials were used to prevent protein haze in Muscat Ottonel and Pedro Ximénez wines. Major volatile compounds, polyols and turbidity were analyzed in fined wines and the results were compared with untreated and fined with bentonite wines. Two commercial mesoporous nanomaterial labelled as SBA-15 and MCM-41 provided a notable turbidity reduction and prevent protein haze as was demonstrated by the heat stability tests. Only, the siliceous material labelled as KIT-6 was not suitable for wine fining. All the chemical families were affected by the fining agents, although the loss of aroma compounds was lower with nanomaterials than with bentonite. The impact on volatile compounds concentration depends on tested wine, independently on the fining agent used. Wines were distinguished by principal components analysis, which was carried out using the volatile compounds as classifying variables. Wines treated with SBA-15 were closest to the control wine in terms of volatile compounds concentration.
介孔纳米材料被用于防止奥托奈麝香葡萄酒和佩德罗·希梅内斯葡萄酒中出现蛋白质浑浊。对经过澄清处理的葡萄酒中的主要挥发性化合物、多元醇和浊度进行了分析，并将结果与未处理的葡萄酒以及用膨润土澄清处理的葡萄酒进行了比较。两种标记为SBA - 15和MCM - 41的商业介孔纳米材料显著降低了浊度并防止了蛋白质浑浊，热稳定性测试证明了这一点。只有标记为KIT - 6的硅质材料不适合用于葡萄酒澄清。所有化学类别都受到澄清剂的影响，尽管纳米材料导致的香气化合物损失比膨润土要低。对挥发性化合物浓度的影响取决于所测试的葡萄酒，与所使用的澄清剂无关。通过主成分分析对葡萄酒进行区分，该分析以挥发性化合物作为分类变量。就挥发性化合物浓度而言，用SBA - 15处理的葡萄酒最接近对照葡萄酒。
