Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers.

Inma Arenas,Fernando M Nunes,Elisa Costa,Miguel Ribeiro,João Siopa,Fernanda Cosme,Rafael Vilamarim,Luís Filipe-Ribeiro

doi:10.3390/foods10030608

Inma Arenas, Fernando M Nunes + Show 6 more

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https://doi.org/10.3390/foods10030608

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Abstract

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (−PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.

Highlights

Pre-fermentative skin maceration increased the levels of phenolic compounds and polysaccharides extracted and reduced the amount of protein extracted, especially of the pathogenesis-related proteins, namely the Vitis vinifera thaumatin-like proteins and chitinases
When the efficiency of sodium and calcium bentonite, fungal chitosan, and k-carrageenan for wine protein stabilisation were compared it was observed that k-carrageenan reduced the wine protein instability and the content of Vitis vinifera thaumatin-like proteins and chitinases and was effective for both wines
They were less efficient in decreasing the levels of Vitis vinifera thaumatin-like proteins and chitinases in both white wines when compared to k-carrageenan

Summary

Introduction

Pre-fermentative skin maceration (PFSM) is a process applied to white wine production where the skins of crushed and destemmed white grapes are macerated in their juice at controlled conditions (time and temperature) before pressing. This process aims to obtain the maximum intensity of varietal aroma and to improve white wine quality [1,2]. Skin maceration increases the levels of phenolic compounds extracted increasing wine bitterness, astringency, and browning potential [3,4,5]. Ramey et al [3] using different maceration temperatures (9 ◦ C and 15 ◦ C) showed that the wine pH increased from 3.33 to

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