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CONTINUOUS
STABILIZATION OF CHARDONNAY WITH ION-EXCHANGE RESIN: INFLUENCE ON
PROTEIN AND PHENOLIC PROFILES OF WINE
Johannes
de
Bruijn1*, Ana Valdebenito1, Cristina Loyola1,
Ignacio Serra2, Fernando Salazar3, and Francisco
López3
ABSTRACT
Unstable
proteins may react with polyphenols, forming haze and precipitation
in white wines. Therefore, the adsorption of these wine proteins
is an essential step in the production of white wines. The objective
of this study was to determine the influence of adsorption of these
proteins on the stability, and protein and phenolic composition
of a Chardonnay wine. In this work, protein stabilization of Chardonnay
wine was done by continuous adsorption using a packed bed with a
SP-Trisacryl-M adsorbent (Sigma-Aldrich). A more pronounced breakthrough
of proteins and turbidity causing compounds was found after treating
65 bed volumes of wine by the resin. An increased retention of the
protein fraction of 20-50 kDa during the first 62 bed volumes of
treated wine was related to improved wine stability. The removal
of phenolics by Trisacryl was low. Caffeic acid and (-)-epicatechin
were the main phenolic compounds that could be detected by high
performance liquid chromatography (HPLC). Chardonnay, a low protein
content wine, improved its stability after Trisacryl treatment due
to the adsorption of the 20-50 kDa protein fraction.
Key words: adsorption, Trisacryl, Vitis vinifera, fining,
Chile.
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1 Universidad
de Concepción, Facultad de Ingeniería Agrícola, Av. Vicente Méndez 595,
Chillán, Chile. *Corresponding author (jdebruij@udec.cl).
2 Universidad de Concepción, Facultad de Agronomía,
Av. Vicente Méndez 595, Chillán, Chile.
3 Universitat Rovira i Virgili, Facultat
d’Enologia, Departament d’Enginyeria Química, Avenida Països Catalans
26, 43007, Tarragona, Spain..
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