Astringency reduction in red wine by whey proteins

Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG)...

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Autores principales: Jauregi, Paula, Olatujoye, Jumoke B., Cabezudo, Ignacio, Frazier, Richard A., Gordon, Michael H.
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
beta-Lactoglobulin
Astringency
Wine
Acceso en línea:http://hdl.handle.net/2133/15804
http://hdl.handle.net/2133/15804
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-15804
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic beta-Lactoglobulin
Astringency
Wine
spellingShingle beta-Lactoglobulin
Astringency
Wine
Jauregi, Paula
Olatujoye, Jumoke B.
Cabezudo, Ignacio
Frazier, Richard A.
Gordon, Michael H.
Astringency reduction in red wine by whey proteins
topic_facet beta-Lactoglobulin
Astringency
Wine
description Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with methylcellulose as a precipitant). The two proteins showed similar selectivity for polyphenols but β-LG did not remove as much catechin. The fining agent was removed completely or to a trace level after centrifugation followed by filtration which minimises its potential allergenicity. In addition, improved understanding of protein–tannin interactions was obtained by fluorescence, size measurement and isothermal titration calorimetry (ITC). Overall this study demonstrates that whey proteins have the potential of reducing astringency in red wine and can find a place in enology.
format article
artículo
acceptedVersion
author Jauregi, Paula
Olatujoye, Jumoke B.
Cabezudo, Ignacio
Frazier, Richard A.
Gordon, Michael H.
author_facet Jauregi, Paula
Olatujoye, Jumoke B.
Cabezudo, Ignacio
Frazier, Richard A.
Gordon, Michael H.
author_sort Jauregi, Paula
title Astringency reduction in red wine by whey proteins
title_short Astringency reduction in red wine by whey proteins
title_full Astringency reduction in red wine by whey proteins
title_fullStr Astringency reduction in red wine by whey proteins
title_full_unstemmed Astringency reduction in red wine by whey proteins
title_sort astringency reduction in red wine by whey proteins
publisher Elsevier
publishDate 2019
url http://hdl.handle.net/2133/15804
http://hdl.handle.net/2133/15804
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