Arenas Inma, Ribeiro Miguel, Filipe-Ribeiro Luís, Vilamarim Rafael, Costa Elisa, Siopa João, Cosme Fernanda, Nunes Fernando M
Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
Foods. 2021 Mar 12;10(3):608. doi: 10.3390/foods10030608.
In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (-PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.
在本研究中，考察了发酵前果皮浸渍（PFSM）对阿尔巴利诺（Albariño）单一品种白葡萄酒大分子组分、多糖和蛋白质的化学组成、酚类化合物、色泽特征以及蛋白质稳定性的影响。PFSM增加了酚类化合物和多糖的提取量，减少了病程相关蛋白（PRPs）的提取量。PFSM处理的葡萄酒表现出显著更高的蛋白质不稳定性。使用钠基膨润土和钙基膨润土对有PFSM（+PFSM）和无PFSM（-PFSM）处理的葡萄酒进行蛋白质稳定处理，并将它们与真菌壳聚糖（FCH）和κ-卡拉胶的效果进行比较。κ-卡拉胶降低了两种葡萄酒中PRPs的含量和蛋白质不稳定性，且比钠基膨润土和钙基膨润土更有效。FCH无法对两种葡萄酒进行热稳定处理，PRPs水平保持不变。另一方面，FCH使葡萄酒多糖水平降低了60%。钠基膨润土和钙基膨润土也降低了葡萄酒多糖水平，不过降低程度较小（16%至59%）。κ-卡拉胶对葡萄酒多糖水平没有影响。总体而言，κ-卡拉胶适用于白葡萄酒的蛋白质稳定处理，与其他澄清剂相比，对葡萄酒大分子组分有更理想的影响，可降低葡萄酒中PRPs的水平，且不影响多糖组成。
