Fining strategies for quercetin deposit prevention in sangiovese wines

• Published in: Food science & technology 2023-08, Vol.185, p.115218, Article 115218
• Main Authors: Picariello, Luigi, Rinaldi, Alessandra, Moio, Luigi, Moine, Virginie, Gambuti, Angelita
• Format: Article
• Language: English
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2023.115218

A strategy aimed at decreasing the content of quercetin (Q) and quercetin glycosides (QG) was applied to prevent future quercetin precipitation in wines. Different oenological fining agents were tested: polyvinylpolypyrrolidone (PVPP), a vegetable protein (VP), four yeast lysate (YLs) and a polyfunctional product (MIX) obtained by mixing PVPP, vegetable protein and a yeast lysate selected among the four tested. For each fining agent the adsorption isotherms were obtained; based on Freundlich model, PVPP and MIX showed the best adsorption of Q and QG. The MIX determined also a contemporary lower adsorption of other phenolic compounds. The treatment carried out with MIX on the Sangiovese wines determined a decrease of Q (from −27 to −47% with respect to the initial values) and of QG (−17%) preserving wine anthocyanins. •The concentrations of quercetin exceed the critical limits for the formation of deposits in Sangiovese wines.•A yeast lysate was able to decrease the content of quercetin in wine.•A combined fining agent decreased the Q concentration in wines.•A negligible adsorption of anthocyanins in treated wines occurred.