Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics

The use of potassium caseinate for wine fining can cause allergic reactions and must be included on wine bottle labels. The focus of this research was to determine if non-allergenic pea protein or polyvinylpolypyrrolidone (PVPP) are possible alternatives for wine fining. Trials were performed to com...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2012-05, Vol.46 (2), p.382-387
Main Authors: Cosme, F., Capão, I., Filipe-Ribeiro, L., Bennett, R.N., Mendes-Faia, A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fermented food industries
Fining
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Pea protein
Phenolic compounds
Potassium caseinate
PVPP
White wine
Wines and vinegars
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The use of potassium caseinate for wine fining can cause allergic reactions and must be included on wine bottle labels. The focus of this research was to determine if non-allergenic pea protein or polyvinylpolypyrrolidone (PVPP) are possible alternatives for wine fining. Trials were performed to compare the effects of these potential fining agents on phenolic compounds, browning potential, turbidity and sensory attributes. The results indicate that flavonoid and non-flavonoid phenols decreased (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2011.12.016