Influence of fining with plant proteins on proanthocyanidin composition of red wines

被引：0
|
作者：
Maury, C
Sarni-Manchado, P
Lefebvre, S
Cheynier, V
Moutounet, M
机构：
[1] INRA, UMR Sci Oenol, F-34060 Montpellier 1, France
[2] Martin Vialette, Stn Oenotech Champagne, F-51319 Epernay, France
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2003年 / 54卷 / 02期
关键词：
wine; fining; plant proteins; condensed tannins; proanthocyanidins; astringency;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Protein fining treatments clarify wine and reduce astringency. Five plant protein preparations (two whole wheat glutens, two hydrolyzed wheat glutens, and one preparation from white lupin, Lupinus alba) were studied to evaluate their suitability as wine fining agents with regard to their capacity to precipitate condensed tannins. Fining of two wines and a model wine with these proteins showed that precipitation always occurred, although the level of precipitation was low. The hydrolyzed wheat glutens and the white lupin preparation were the most selective, precipitating highly polymerized and highly galloylated tannins, as did gelatin. Initial results showed that plant proteins can be used as fining agents in enology.
引用
收藏
页码：105 / 111
页数：7
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