Clarification And Filtration Research Articles

Holistic and Sustainable Approach for Recycling and Valorization of Polyvinylpolypyrrolidone Used in Wine Fining

Polyvinylpolypyrrolidone (PVPP) is a synthetic water-insoluble polymer widely used as fining agent in the wine industry for removing low-molecular-weight phenolics. Used PVPP, estimated in 2014 of 1037 tons, ends up in the municipal wastewater treatment plants with a detrimental environmental impact. Recycling of PVPP for obtaining fully reusable PVPP and wine phenolic concentrates for the food, cosmetic, and pharmaceutical industries would increase the sustainability of its use. An ammoniacal solution of ethanol allows one to desorb with high recoveries (average 73%) the PVPP adsorbed phenolics with yields ranging from 2.82 to 10.80 g/kg of wet PVPP, depending on the wine. Extracts were nearly pure concerning the phenolics abundance (>89%), without need of further purification. The performance of the recycled PVPP for white wine fining was not significantly different from that of the new PVPP, which can be recycled at least four times without loss of fining performance and allow a good recovery of adsorbed phenolics to be maintained. Results obtained in this work show that by using a simple, cheap, and eco-friendly recycling strategy, it is possible to reuse PVPP for wine fining, providing a cleaner winemaking process and additionally obtain wine phenolic concentrates with high purity, antioxidant, and bioactivity, valuable for other industries.

Bioprotection as a tool to free additives winemaking: Effect on sensorial, anthocyanic and aromatic profile of young red wines

The traditional methodology to make red wine combines the use of Saccharomyces cerevisiae yeast and lactic acid bacteria together with sulphur dioxide (SO2), to ensure wine conservation, preventing oxidation and producing microbiological stable wines. The purpose was to study a recent red winemaking biotechnology, through the use of bioprotectors microorganisms (Lactobacillus plantarum and Lachancea thermotolerans), allowing both fermentations (alcoholic and malolactic) taking place at the same time and without the addition of preservatives as SO2. This new winemaking strategy has been reported to be efficient since it has the advantage to produce wines with no SO2, with higher titratable acidity and esters than control wines which followed a conventional fermentation technique. The anthocyanin composition was barely modified by the bioprotectors use and from the sensorial point of view wines were better evaluated, with more fruity, compote, pepper and lactic aromas and more fresh, acid, bitter and astringent than control wines.

Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes

Non-Saccharomyces yeasts are becoming important because most of them are considered as spoilage species in winemaking processes, among them the species Saccharomycodes ludwigii. This species is frequently isolated at the end of the fermentation process and/or during storage of the wine, i.e., it can to grow in the presence of high levels of ethanol. Besides, this species is adaptable to unfavorable conditions such as high concentrations of SO2 and is characterized by its capacity to produce high amounts of undesirable metabolites as acetoin, ethyl acetate or acetic acid. To the present, physical (gamma irradiation and continuous pulsed electric fields), chemical (inhibitory compounds such as chitosan and dimethyl dicarbonate) and biological (antagonistic biocontrol by killer yeasts) treatments have been developed in order to control the growth of this spoilage yeast in wines and other fruit derivatives. Therefore, this review is focused on the most relevant studies conducted to control contamination by S. ludwigii. Moreover, potential applications of S. ludwigii in alternative winemaking techniques, for example for ageing-on-lees and stabilization of red wines, and improvement of aromatic profile are also examined.

Selective binding of potassium and calcium ions to novel cyclic proanthocyanidins in wine by HPLC-HRMS.

Cyclic B-type (referred also as crown) proanthocyanidins were recently identified in wines. An HPLC-HRMS/MS method was applied to study the binding of cyclic and non-cyclic PAC to potassium and calcium ions, which affect the chemico-physical stability of wines. Different binding affinities suggest that cyclic and non-cyclic analogues, despite the equal number of monomer units, influence the colloidal stability of wine and are related to the grape variety or winemaking conditions. Nineteen red and white wines were analysed by HPLC high resolution tandem mass spectrometry with positive electrospray ionization to investigate the distribution of novel cyclic proanthocyanidins and their calcium, potassium and sodium adducts. Principal Component Analysis was used to study the distribution of the wines and the relationships among proanthocyanidins with and without cation complexes. A dependence on specific isomers (and conformations) was found for the non-cyclic procyanidin (PC) trimer whereas the cyclic tetrameric PAC were shown to bind better to potassium than their non-cyclic analogues. The binding to these metals appeared to be influenced not only be the number of monomer units but also by the conformation assumed by the molecules. Statistical analysis evidenced that the adducts distribution in different wines is less influenced by the grape variety used for winemaking than their associated [M+H]+ species studied earlier. Wines from 19 grape varieties were investigated in order to identify potassium and calcium complexes of non- and cyclic B-type proanthocyanidins that were recently discovered. The results showed a dependence of the distribution of metal complexes according to the cyclic or non cyclic geometry of proanthocyanidins. The multivariate analysis of the mass spectrometric results showed a relationship with the grape variety, however not so straightforward as evidenced for the non-complexed species.

Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines

With the purpose of modulating the copigmentation equilibria of red wines, an environmentally sustainable process was performed based on post-fermentative addition of overripe seeds (OS). Simple (SW) and double (DW) addition were performed to produce different enrichment of phenolics from seeds, hence different copigmentation/polymerization ratios.The determination of the phenolic composition showed different global increases in OS-macerates wines (catechin, epicatechin, gallic acid and procyanidins B1 and B2). The double post-maceration (DW) was more effective than the simple post-maceration addition to improve the phenolic structure of wines.The application of Differential Tristimulus Colorimetry could assess the effects of this practice on the color characteristics and stability of wines. Results highlighted that both simple and double assays underwent colorimetric improvements against the control wines (CW, no seeds addition). DW led to the highest chromatic stability, showing lower lightness, higher chroma values and bluish hues than CW. This color difference was visually detectable.

SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

Abstract The use of sulphur dioxide (SO2), high pressure processing (HPP) and pulsed electric fields (PEF) for wine preservation was compared. The difference between HPP and PEF wines and untreated wine after one year's storage, in terms of sensory quality, B. bruxellensis inactivation, colour density, total phenolic content and volatile phenol concentration, was determined. SO2 and HPP led to >5 log inactivation of B. bruxellensis, however SO2 treated cells were able to recover after 10 months storage. PEF treatment provided insufficient inactivation (0.8 log reduction). HPP was the only treatment which prevented Brettanomyces growth and the formation of off-flavours and –odours after storage. SO2 and PEF treatments had no significant effect on wine quality, while the colour and phenolic quality of HPP treated wine deteriorated after six months. HPP and PEF also had no effect on the overall sensory quality of the wines. Overall, HPP was able to produce a microbiologically stable wine, with no effect on the taste of the wine. Industrial relevance Brettanomyces is a spoilage concern in the wine industry, conventionally controlled using SO2. Due to its adverse effects on some consumers, the use of emerging non-thermal technologies has started to garner great interest in the food and beverage industry. The results show that HPP is a non-thermal treatment with the potential to reduce the use of SO2 for the preservation of wine in the industry. However, to extend the quality of HPP treated wine beyond six months storage and retain wine colour and total phenolic content, small doses of SO2 may be required. Since, PEF is a continuous process, integration of this technology into current wine production practices would be less challenging than for HPP. This study also underscores the importance on conducting regular tests for B. bruxellensis contamination in the wine industry, because even when plate counts are negligible this yeast has the ability to recover when conditions become favourable again.

Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory.

Making use of anthocyanin copigmentation, it is possible to effectively improve color quality and stability of red wines and other foods. This can be done by selecting strong copigments, but a 1-fold experimental screening usually entails a high cost and a low efficiency. The aim of this work is to show how a theoretical model based on density functional theory can be useful for an accurate and rapid prediction of copigmentation ability of a copigment. The present study, concerning the copigmentation between oenin and quercetin under the framework of implicit solvent, indicates that, in these conditions, the intermolecular hydrogen bonds play an important role in the system stabilization. The dispersion interaction slightly affects the structure, energies and UV-Vis spectral properties of the copigmentation complex.

Yeast Cell Wall Chitin Reduces Wine Haze Formation.

Protein haze formation in bottled wines is a significant concern for the global wine industry, and wine clarification before bottling is therefore a common but expensive practice. Previous studies have shown that wine yeast strains can reduce haze formation through the secretion of certain mannoproteins, but it has been suggested that other yeast-dependent haze protective mechanisms exist. On the other hand, the addition of chitin has been shown to reduce haze formation, likely because grape chitinases have been shown to be the major contributors to haze. In this study, Chardonnay grape must fermented by various yeast strains resulted in wines with different protein haze levels, indicating differences in haze-protective capacities of the strains. The cell wall chitin levels of these strains were determined, and a strong correlation between cell wall chitin levels and haze protection capability was observed. To further evaluate the mechanism of haze protection, Escherichia coli-produced green fluorescent protein (GFP)-tagged grape chitinase was shown to bind efficiently to yeast cell walls in a cell wall chitin concentration-dependent manner, while commercial chitinase was removed from synthetic wine in quantities that also correlated with the cell wall chitin levels of the strains. Our findings suggest a new mechanism of reducing wine haze, and we propose a strategy for optimizing wine yeast strains to improve wine clarification.IMPORTANCE In this study, we establish a new mechanism by which wine yeast strains can impact the protein haze formation of wines, and we demonstrate that yeast cell wall chitin binds grape chitinase in a chitin concentration-dependent manner. We also show that yeast can remove this haze-forming protein from wine. Chitin has in the past been shown to efficiently reduce wine haze formation when added to the wine in high concentration as a clarifying agent. Our data suggest that the selection of yeast strains with high levels of cell wall chitin can reduce protein haze. We also investigate how yeast cell wall chitin levels are affected by environmental conditions.

Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality

Abstract During wine stabilization, control of the microbial population is required in order to ensure a quality wine. Pulsed Electric Field (PEF) was applied to commercial wines in a continuous flow to reduce the amount of SO2 added after the end of malolactic fermentation to manage microbial populations. Samples of wine from three commercial wineries of the Rioja Qualified Designation of Origin were treated with 30 mg/L SO2, with 15 mg/L SO2 and PEF, and only with PEF. The inactivation of the microbiota with the PEF treatment was greater than the inactivation achieved with SO2 four days after treatment. Six months later, the lactic acid bacteria population was still viable in some of the wines. Regarding the physicochemical characterization of the wines, the PEF treatment was positive for quality because the wines had greater color intensity and lower volatile acidity. Moreover, organoleptic analysis indicated different scoring depending mainly on the characteristics of the original wine. Despite these positive results, further studies are advisable to optimize the control of lactic acid bacteria. Industrial relevance The application of PEF during wine stabilization after MLF can be a viable alternative for the oenological industry to reduce the SO2 dosage used in winemaking.

The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine

This investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluating the secondary effects on untargeted fixed and volatile compounds. A significant removal of chitinases was observed after fining an aromatic white wine with 1 g/L of a fungoid chitosan. Even if the more stable thaumatin like protein fractions were not significantly affected, the heat stability of the fined chitosan wine samples were highly improved in the 55–62 °C range. Among the secondary effects of a fining treatment, a reduction of tartaric acid, malic acid, potassium and iron was showed. All the free terpenols with the exception of α-terpineol were reduced in significant amounts, whilst the glycosylated forms and the fermentative aroma compounds were not affected by a 1 g/L chitosan addition.

Characterization of bulk and surface properties of anion-exchange membranes in initial stages of fouling by red wine

Electrodialysis finds broader use in reagent-free pH correction and tartrate stabilization of wines. The efficiency of these processes strongly depends on longevity of employed anion-exchange membranes. We report a comprehensive study of bulk and surface properties of a homogeneous Neosepta AMX-Sb and a heterogeneous MA-41P anion-exchange membranes after its contact with a red wine for 3, 10 and 72 h. The ion-exchange capacity, conductivity, thickness, as well as surface roughness (AFM and optical microscopy), local surface and bulk pH (by color indicator), surface chemical structure (ATR FTIR), contact angle and surface charge are measured. In addition, the AMX-Sb membrane is characterized by voltammetry and pH-metry. It is found that polyphenols act an important role in membrane fouling. Initially, it is relatively small and mobile anthocyanins, which penetrate inside the membrane; then they are followed by larger and slower tannins and/or anthocyanin-tannin complexes. Polyphenols together with polysaccharides and other wine constituents form colloidal aggregates, which fill the membrane pores and are deposited by islets on the surface as a foulant layer. The appearance of this layer increases hydrophilicity of the surface while reducing its charge. The membrane conductivity decreases with increasing the duration of membrane contact with wine. However, the effect of this contact on the limiting current density, ilim, overlimiting transfer and water splitting is unexpected. In early stages of fouling, ilim of the AMX-Sb membrane increases and water splitting is found suppressed, electroconvection is essentially enhanced. The latter should be due to the isle-type structure of the foulant layer: surface electrical heterogeneity promotes electroconvection. However, the contact of the membrane with wine for several tens of hours results in formation of all-over foulant layer stimulating water splitting and reducing electroconvection.

Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds

Pulsed electric field (PEF) processing of white grapes (cv. Garganega) after crushing was studied on pilot-plant scale, to investigate the effects of the treatment on must and wine composition, wine color and predisposition to browning, wine aroma compounds and extraction of aroma precursors from grapes. PEF pre-treatment of grapes did not change the must or wine basic composition, nor was it able to modify the evolution of alcoholic fermentation. By contrast, PEF produced an increase in total dry extract, wine color and total phenolics. Treatment corresponding to a total specific energy of 22 kJ kg−1 allowed more intense extraction of varietal aroma precursors without provoking excessive color evolution and extraction of phenolic compounds, apparently increasing the stability of wine towards oxidation. Due to the few papers available on this subject, PEF applications on white grapes should be optimized in further experiments.

Antioxidant activity, phenolic compounds and colour of red wines treated with new fining agents

Nowadays the clarification and stabilization of red wines is generally done with conventional fining agents, like bentonite and activated coal, which pose a major challenge to environmental security and wastes management. This stimulated the use of many new techniques in order to discover alternative fining agents that don’t have negative influence on color, phenolic compounds and quality parameters. The aim of this research is to determine, how alternative fining agents, in different doses, affect antioxidant activity and colour parameters of 'Cabernet Sauvignon' red wines. Experimental material is from North-East Romania and was fined with mesoporous materials, bentonite and activated coal. Discriminant analysis classified 'Cabernet Sauvignon' wines according to the different fining agents based on total polyphenolic compounds and total antioxidant activity. Alternative fining agents, as mesoporous materials, have less impact on the colour and phenolic content of red wines in contrast to activated coal and bentonite treatments that can conduct to unsatisfying characteristics. Mesoporous materials are preferable and could be an exceptional adsorbent for polyphenolic compounds.

Low-Cost GRIN-Lens-Based Nephelometric Turbidity Sensing in the Range of 0.1-1000 NTU.

Turbidity sensing is very common in the control of drinking water. Furthermore, turbidity measurements are applied in the chemical (e.g., process monitoring), pharmaceutical (e.g., drug discovery), and food industries (e.g., the filtration of wine and beer). The most common measurement technique is nephelometric turbidimetry. A nephelometer is a device for measuring the amount of scattered light of suspended particles in a liquid by using a light source and a light detector orientated in 90° to each other. Commercially available nephelometers cost usually—depending on the measurable range, reliability, and precision—thousands of euros. In contrast, our new developed GRIN-lens-based nephelometer, called GRINephy, combines low costs with excellent reproducibility and precision, even at very low turbidity levels, which is achieved by its ability to rotate the sample. Thereby, many cuvette positions can be measured, which results in a more precise average value for the turbidity calculated by an algorithm, which also eliminates errors caused by scratches and contaminations on the cuvettes. With our compact and cheap Arduino-based sensor, we are able to measure in the range of 0.1–1000 NTU and confirm the ISO 7027-1:2016 for low turbidity values.

Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine

The distinct color of mulberry wine is one of the foremost qualities that imprints on consumers' senses, but it is extremely unstable in processing and aging. However, the color protection of mulberry wine was not studied previously. In this study, we found that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during aging. The study is of great significance as a guide to improving the color stability of mulberry wine, thereby also improving and promoting the development of the mulberry deep processing industry.

Going through the wine fining: Intimate dialogue between organics and clays.

Wine chemistry inspires and challenges with its complexity and intriguing composition. In this context, the composites based on the use of a model protein, a polyphenol of interest and montmorillonite in a model hydroalcoholic solution have been studied. A set of experimental characterization techniques highlighted the interactions between the organic and the inorganic parts in the composite. The amount of the organic part was determined by ultraviolet-visible (UV-VIS) and thermal analysis. X-ray diffraction (XRD) and transmission electronic microscopy (TEM) informed about the stacking/exfoliation of the layers in the composites. Vibrational and nuclear magnetic resonance spectroscopies methods stressed on the formation of a complex between the protein and the polyphenol before adsorption on the clay mineral. The mobility/rigidity of the organic parts were determined by fluorescence time resolved spectroscopy. Changes in the secondary structure of the protein occured upon complexation with polyphenol on clay mineral due to strong interactions. Although not representating faithfully enological conditions, these results highlight the range and nature of mechanisms possibly involved in wine fining.

Volatile and fixed composition of sulphite-free white wines obtained after fermentation in the presence of chitosan

Consumers are increasingly interested in healthier wines containing reduced levels or totally absent of sulphites. In the present investigation distinct fermentations of white musts either in the presence of chitosan or sulphur dioxide were carried out in order to compare the volatile and fixed composition of the wines produced, and evaluate the impact of chitosan as an alternative to sulphur dioxide.Chitosan promoted a 24 h extended lag-phase and diminished the titratable acidity of wines by about 1 g L−1 as a consequence of the absorption of tartaric and malic acids onto the polymer surface. The volatile composition of wines was analysed at the end of the alcoholic fermentation and then after 12 months of storage in glass bottle. Hexanoic, octanoic and decanoic acids were significantly higher in chitosan added wines, which further contained an increased amount of ethyl and acetate esters. Results demonstrated that, when added before the alcoholic fermentation, chitosan may affect both the acidic and volatile composition of wines, likely due to its polycationic behaviour and interaction with yeast wall constituents. This also suggests that attention to wine acidic balance should be paid before its use in other vinification steps such as must clarification or wine fining.

Sensory Impact of Polyphenolic Composition on the Oxidative Notes of Chardonnay Wines

Chardonnay wines have a long-standing reputation regarding their aging potential. However, in some cases, they face premature oxidation a few years after bottling. Scientific reports are, for now, multiparametric and unclear. Polyphenols seem to be an important factor involved in the oxidative stability of white wines, but their role has not yet been completely characterized. The present study aimed to investigate the link between polyphenol content and the emergence of oxidative odors of bottle-aged Chardonnay wines. In order to obtain samples with noticeable differences in polyphenol content, as well as in sensory oxidative notes, wines from two different vintages were used. For each vintage, three levels of must clarification and two wine closures were implemented. Polyphenol content was analyzed chemically, and the oxidative character was assessed sensorially by a trained panel using a specific intensity scale. The results showed significant effects for closure type and turbidity. However, these effects were strongly affected by vintage. Concerning the polyphenol content, a clear difference was also found between vintages, closures and turbidity levels. Significant linear regression models for REDOX scores pointed out Flavon-3-ols as the main negative predictor, and grape reaction product (GRP) as the main positive predictor. The enological implications are discussed.

Conventional Measurements of Sulfur Dioxide (SO2) in Red Wine Overestimate SO2 Antimicrobial Activity

Conventional approaches to measuring sulfur dioxide (SO2) in wine, such as aeration-oxidation, iodometric titration, and flow-injection analysis, are known to overestimate molecular SO2, particularly in red wine because of the dissolution of weak anthocyanin-bisulfite complexes during analysis. Methods for determining molecular SO2 without perturbing anthocyanin-bisulfite complexes and other weak adducts exist, e.g., headspace gas-detection tube measurements. However, it is unclear whether SO2 values achieved through conventional methods (“Molecular SO2”) or nonperturbing methods (molecular SO2) provide a better measure of antimicrobial activity. In our work, white and pseudo-red wines were prepared with varying additions of SO2; the red wine was produced by spiking the white wine with an anthocyanin extract. “Molecular SO2” and molecular SO2 concentration in white wines were well correlated, but “Molecular SO2” was significantly higher in red wines. Wines were inoculated with Saccharomyces cerevisiae strain EC1118 (Lallemand), and viability and culturability were evaluated at regular intervals. Both culturable and viable cell counts decreased significantly for treatments with 0.5 to 2.0 mg/L molecular SO2 in the white and red wines, and for 0.5 to 2.0 mg/L “Molecular SO2” in the white wine, but concentrations >2.0 mg/L “Molecular SO2” were necessary to decrease cell counts in the red wine. These results indicate that anthocyanin-bisulfite complexes have negligible antimicrobial activity, and that conventional approaches to measuring “Molecular SO2” are poorly suited to predicting the microbial stability of red wines.

Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking

Mixed starter cultures made of Saccharomyces cerevisiae EC1118 and Schizosaccharomyces japonicus #13 were inoculated in commercial grape must, and the impact of different inoculum ratios (1:1; 1:100; 1:10,000) on growth and fermentation kinetics and on the analytical profiles of the experimental wines was here evaluated. Results obtained showed that S. japonicus #13 affects S. cerevisiae growth and fermentative capability only for S. cerevisiae/S. japonicus inoculum ratio 1:10,000. The analytical profiles of the wines produced by mixed starter cultures indicated that this non-Saccharomyces yeast modulates the concentration of malic and acetic acids and of some of the most important volatile compounds, such as β-phenyl ethanol, in an inoculum-ratio-dependent fashion. Moreover, all experimental wines obtained with S. japonicus #13 in mixed cultures reached concentrations of total polysaccharides significantly higher than those obtained with pure cultures of S. cerevisiae EC1118, and total polysaccharides increased with the increase of S. japonicus #13 cell concentration. Based on these results, S. japonicus #13 might be profitably inoculated in combination with S. cerevisiae EC1118 to enhance wine complexity and aroma and to improve wine stability by increasing the final concentration of polysaccharides.