Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain.
Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30100, Murcia, Spain.
Food Chem. 2024 Dec 1;460(Pt 2):140657. doi: 10.1016/j.foodchem.2024.140657. Epub 2024 Jul 30.
In recent years, the wine industry has shifted towards plant-based fining agents for food safety reasons and consumer preferences. This study analysed the interaction of five plant fibers with red wine phenolic compounds to determinate their performance as fining agents. Chemical composition, polysaccharide profile, and physical properties were examined. Pea, cellulose, and Sauvignon Blanc pomace fibers effectively reduced tannin content while minimally affecting the concentration of anthocyanins, flavonols and wine color. Contrary to previous beliefs, the presence of pectins in fibers didn't play a crucial role in phenolic compound interaction since cellulose-rich fibers with low pectin concentration also bound tannins effectively, especially those with small particle size and high contact surface. Pea fiber, rich in cellulose and pectins, showed remarkable tannin retention while minimally affecting wine color. This research highlights the potential of plant fibers as effective fining agents in wine production and how their composition affects their performance.
近年来，出于食品安全和消费者偏好的原因，葡萄酒行业开始转向使用植物基澄清剂。本研究分析了五种植物纤维与红酒酚类化合物的相互作用，以确定它们作为澄清剂的性能。考察了化学组成、多糖谱和物理性质。豌豆、纤维素和长相思果皮纤维有效地降低了单宁含量，而对花色苷、类黄酮和葡萄酒颜色的浓度影响最小。与之前的观点相反，纤维中果胶的存在并没有在酚类化合物相互作用中发挥关键作用，因为果胶浓度低的富含纤维素的纤维也能有效地结合单宁，尤其是那些粒径小、比表面积大的纤维。富含纤维素和果胶的豌豆纤维表现出显著的单宁保留效果，而对葡萄酒颜色的影响最小。这项研究强调了植物纤维作为葡萄酒生产中有效澄清剂的潜力，以及它们的组成如何影响其性能。
