Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Colangelo D,Torchio F,De Faveri DM,Lambri Mdoi
10.1016/j.foodchem.2018.05.005subject
Has Abstractpub_date
2018-10-30 00:00:00pages
301-309eissn
0308-8146issn
1873-7072pii
S0308-8146(18)30788-Xjournal_volume
264pub_type
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