Università Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Università Cattolica del Sacro Cuore, Dipartimento di Scienze e Tecnologie Alimentari per una filiera agro-alimentare Sostenibile - DiSTAS, Via Emilia Parmense 84, 29122 Piacenza, Italy.
Food Chem. 2018 Oct 30;264:301-309. doi: 10.1016/j.foodchem.2018.05.005. Epub 2018 May 17.
This investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluating the secondary effects on untargeted fixed and volatile compounds. A significant removal of chitinases was observed after fining an aromatic white wine with 1 g/L of a fungoid chitosan. Even if the more stable thaumatin like protein fractions were not significantly affected, the heat stability of the fined chitosan wine samples were highly improved in the 55-62 °C range. Among the secondary effects of a fining treatment, a reduction of tartaric acid, malic acid, potassium and iron was showed. All the free terpenols with the exception of α-terpineol were reduced in significant amounts, whilst the glycosylated forms and the fermentative aroma compounds were not affected by a 1 g/L chitosan addition.
本研究聚焦于壳聚糖处理的应用，模拟膨润土精制，以检测葡萄酒浊度的潜在变化，同时评估对非靶向固定和挥发性化合物的次要影响。在用 1 g/L 真菌壳聚糖澄清芳香白葡萄酒后，观察到几丁质酶的显著去除。尽管稳定的甜蛋白样蛋白分数没有受到显著影响，但精制壳聚糖葡萄酒样品在 55-62°C 范围内的热稳定性得到了极大的提高。在精制处理的次要影响中，显示出酒石酸、苹果酸、钾和铁的减少。除α-松油醇外，所有游离萜烯醇都大量减少，而糖苷形式和发酵香气化合物不受 1 g/L 壳聚糖添加的影响。
