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Food Chem. 2016 Jan 1;190:237-243. doi: 10.1016/j.foodchem.2015.05.067. Epub 2015 May 16.

Performance of a protein extracted from potatoes for fining of white musts.

Author information

1
Dipartimento Agraria, Università degli Studi di Napoli Federico II, Sezione di Scienze della Vigna e del Vino, Viale Italia, 83100 Avellino, Italy. Electronic address: angelita.gambuti@unina.it.
2
Dipartimento Agraria, Università degli Studi di Napoli Federico II, Sezione di Scienze della Vigna e del Vino, Viale Italia, 83100 Avellino, Italy; Biolaffort, 126 Quai de la Sauys, 33100 Bordeaux, France.
3
Dipartimento Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (NA), Italy.
4
Dipartimento Agraria, Università degli Studi di Napoli Federico II, Sezione di Scienze della Vigna e del Vino, Viale Italia, 83100 Avellino, Italy.

Abstract

In this study, the potentiality of Patatin (P), a protein extracted from potato, as must fining agent was investigated on musts obtained from two South Italy grape cultivars (Falanghina and Greco). Besides P, fining agents as bentonite (B) and potassium caseinate (C) were assayed at different concentrations. The rate of sedimentation, the decline of turbidity during time, the absorbance at 420 nm, the GRP (grape reaction products) and hydroxycinnamic acids (HCA) concentrations were determined. The comparative trials showed that P is a suitable fining agent to prevent browning and decrease haze during must settling because its effect on grape phenolics, brown pigments and turbidity is comparable and/or better than that detected for C. Its use as single fining agent or in combination with B depends on must characteristics.

KEYWORDS:

Browning; Fining agents; GRP; Must fining; Potato proteins

PMID:
26212966
DOI:
10.1016/j.foodchem.2015.05.067
[Indexed for MEDLINE]

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