Abstract
Protein haze remains a serious problem for the wine industry and requires costly bentonite treatment, leading to significant wine volume loss. Recently developed magnetic separation technology that allows a fast and efficient separation of haze proteins from wine shows promise for the development of an alternative method for white wine fining. The key purpose of this study was to understand the potential of the nanoparticles to be reused in multiple fining and regeneration cycles. Bare and acrylic-acid-based plasma polymer coated magnetic nanoparticles were cleaned with water, 10% SDS/water and acetone/water solution after each adsorption cycle to investigate their restored efficiency in removing pathogenesis-related proteins from three unfined white wines. The concentrations of metals, acids and phenolics were monitored to determine changes in the concentration of these essential wine constituents. The regeneration study verified that the acrylic acid plasma-coated magnetic nanoparticles, which underwent ten successive adsorption-desorption processes, still retained close to the original removal capacity for haze proteins from wines when 10% SDS solution and water were used for surface regeneration. In addition, the concentrations of organic acids and wine phenolic content remained almost unchanged, which are important indicators for the retention of the original wine composition.
Highlights
Protein instability, which leads to turbidity in white wines, is a serious quality consideration, since consumers perceive haze in wines as a defect [1,2]
[18], we reported a new magnetic separation technology that allows for selective removal of pathogenesis-related proteins from wines
The initial protein concentration in the three investigated wines was determined by high-performance liquid chromatography (HPLC)
Summary
Protein instability, which leads to turbidity in white wines, is a serious quality consideration, since consumers perceive haze in wines as a defect [1,2]. Wine temperature can occasionally reach 50–60 ◦ C in shipping containers (if the outside temperature is 40 ◦ C, the inside of an uninsulated container can be as high as 60 ◦ C [5]) or in vehicles on a warm day [6]. This might result in the accelerated ageing of the wine and an acceleration of the hazing phenomenon. The most abundant classes of haze-forming proteins in white wine are chitinases and thaumatin-like proteins (TLPs) [3]. These losses equate to approximately $1 billion per year [11]
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