Articles
Technological optimization of the use of plant fibres derived from grape pomace to eliminate undesirable substances in wines
Article number
1466_7
Pages
53 – 60
Language
English
Abstract
In wines, in certain situations, it is necessary to remove unwanted components that negatively affect their quality, such as an excess of phenolic compounds (which can affect astringency), or the reduction of the presence of undesirable substances such as biogenic amines, ochratoxin A and excess pesticide residues.
The compounds traditionally used for this task have been bentonite, and proteins such as gelatin, casein and derivatives and ovalbumin.
But various alarms in the food world and changes in legislation have called into question the products most used in the fining of wines.
Thus, some of the proteins used in the fining of wines are compounds involved in food allergies, such as caseinate (milk) and ovalbumin (egg). Nor should we forget the rejection of wines treated with gelatin by the vegan population.
One option that our group has been studying in recent years is the use of plant fibres, more or less purified and extracted from grape pomace (a very abundant by-product of wineries) as products with suitable properties to act in the fining of wines.
Given that previous results regarding the use of these fibres have been very promising, showing a reduction in the phenolic load and astringency of red wines, a reduction also in the content of undesirable compounds (pesticides, ochratoxin A and histamine) and a certain transfer of polysaccharides to the environment, our goal now will be to try to design a way of using this material that could be easily scaled up to application in wineries and a vertical plate filter is up to know our best achievement.
The compounds traditionally used for this task have been bentonite, and proteins such as gelatin, casein and derivatives and ovalbumin.
But various alarms in the food world and changes in legislation have called into question the products most used in the fining of wines.
Thus, some of the proteins used in the fining of wines are compounds involved in food allergies, such as caseinate (milk) and ovalbumin (egg). Nor should we forget the rejection of wines treated with gelatin by the vegan population.
One option that our group has been studying in recent years is the use of plant fibres, more or less purified and extracted from grape pomace (a very abundant by-product of wineries) as products with suitable properties to act in the fining of wines.
Given that previous results regarding the use of these fibres have been very promising, showing a reduction in the phenolic load and astringency of red wines, a reduction also in the content of undesirable compounds (pesticides, ochratoxin A and histamine) and a certain transfer of polysaccharides to the environment, our goal now will be to try to design a way of using this material that could be easily scaled up to application in wineries and a vertical plate filter is up to know our best achievement.
Publication
Authors
L. Osete-Alcaraz, A.B. Bautista-Ortín, P. Sánchez-Bravo, M. Ramos Pedroso, M.R. Gabarrón Candel, F. López Gálvez, R. Jurado, E. Gómez-Plaza
Keywords
wine, fining, fibres, colour, aroma, pesticides, histamine, ochratoxin A
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