Effect of Bentonite Fining on Proteins and Phenolic Composition of Chardonnay and Sauvignon Blanc Wines

  • Shan He Department of Food Science and Engineering, Guangzhou University Institute for NanoScale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park 5042, Australia
  • Richard Hider Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
  • Jenny Zhao Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
  • Bin Tian Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
DOI: https://doi.org/10.21548/41-1-3814

Abstract

Bentonite fining is widely used to remove excess proteins in white wine prior to bottling in order to prevent protein haze formation. However, bentonite fining could also remove beneficial compounds in wine, e.g.
phenolic compounds that contribute to sensory properties of wine. In this study, impact of bentonite fining on the phenolic composition of Chardonnay and Sauvignon Blanc wines has been investigated using four
different bentonites: pluxcompact (PCT, Ca bentonite); bentolit (BTL, Na-Ca bentonite); pluxbenton (PBN, Na bentonite); and sperimentale (SPM, Ca-Na bentonite). Different bentonites showed similar efficiencies
in removing haze-related proteins and resulted in significant decrease in total phenolic concentration.  Impact on phenolic composition varied depending on the type of bentonite. In this study, fining with Ca-Na bentonite (SPM) resulted in the lowest concentrations of caftaric acid and flavanols, particularly epicatechin gallate, gallocatechin, catechin and epicatechin, which could lead to reduced mouthfeel of the resultant wine. Results presented in this study provided additional information for winemakers to choose appropriate bentonite to remove proteins with a minimal effect on reduction of phenolic compounds.

Downloads

Download data is not yet available.

References

Dordoni, R., Galasi, R., Colangelo, D., De Faveri, D. M., & Lambri, M. (2015). Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine. International Journal of Food Science & Technology, 50(10), 2246-2254.

Dumitriu, G.-D., de Lerma Extremera, N. L., Cotea, V., & Peinado, R. (2018). Antioxidant activity, phenolic compounds and colour of red wines treated with new fining agents. Vitis: Journal of Grapevine Research, 57(2), 61-68.

Esteruelas, M., Kontoudakis, N., Gil, M., Fort, M. F., Canals, J. M., & Zamora, F. (2011). Phenolic compounds present in natural haze protein of Sauvignon white wine. Food Research International, 44(1), 77-83.

Ferreira, R. B., Picarra-Pereira, M. A., Monteiro, S., Loureiro, V. B., & Teixeira, A. R. (2002). The wine proteins. Trends in Food Science & Technology, 12(7), 230-239.

Gawel, R., Schulkin, A., Day, M., Barker, A., & Smith, P. A. (2016). Interactions between phenolics, alcohol and acidity in determining the mouthfeel and bitterness of white wine. Wine & Viticulture Journal, 31(1), 30.

Gawel, R., Schulkin, A., Smith, P. A., & Waters, E. J. (2014). Taste and textural characters of mixtures of caftaric acid and G rape R eaction P roduct in model wine. Australian Journal of Grape and Wine Research, 20(1), 25-30.

Gawel, R., Smith, P. A., Cicerale, S., & Keast, R. (2017). The mouthfeel of white wine. Critical reviews in food science and nutrition, 1-18.

Gawel, R., Van Sluyter, S. C., Smith, P. A., & Waters, E. J. (2013). Effect of pH and alcohol on perception of phenolic character in white wine. American Journal of Enology and Viticulture, 64(4), 425-429.

Ghanem, C., Taillandier, P., Rizk, M., Rizk, Z., Nehme, N., Souchard, J.-P., & El Rayess, Y. (2017). Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine. LWT-Food Science and Technology, 83, 101-109.

Goldberg, D. M., Karumanchiri, A., Soleas, G. J., & Tsang, E. (1999). Concentrations of selected polyphenols in white commercial wines. American Journal of Enology and Viticulture, 50(2), 185-193.

Gómez-Alonso, S., García-Romero, E., & Hermosín-Gutiérrez, I. (2007). HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence. Journal of Food Composition and Analysis, 20(7), 618-626.

Iland, P., Bruer, N., Edwards, G., Weeks, S., & Wilkes, E. (2013). Chemical analysis of grapes and wine: techniques and concepts (2nd Edition ed.). Campbelltown, Australia: Patrick Iland Wine Promotions PTY Ltd.

Jiménez‐Martínez, M. D., Bautista‐Ortín, A. B., Gil‐Muñoz, R., & Gómez‐Plaza, E. (2019). Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content. International Journal of Food Science & Technology, 54(4), 1018-1026.

Kosińska-Cagnazzo, A., Heeger, A., Udrisard, I., Mathieu, M., Bach, B., & Andlauer, W. (2019). Phenolic compounds of grape stems and their capacity to precipitate proteins from model wine. Journal of Food Science and Technology. doi:10.1007/s13197-019-04071-3.

Lambri, M., Dordoni, R., Silva, A., & De Faveri, D. M. (2010). Effect of bentonite fining on odor-active compounds in two different white wine styles. American Journal of Enology and Viticulture, 61(2), 225-233.

Le Bourse, D., Conreux, A., Villaume, S., Lameiras, P., Nuzillard, J. M., & Jeandet, P. (2011). Quantification of chitinase and thaumatin-like proteins in grape juices and wines. Analytical and Bioanalytical Chemistry, 401(5), 1541-1549.

Majewski, P., Barbalet, A., & Waters, E. (2011). $1 billion hidden cost of bentonite fining. Aust N.Z. Grapegrower Winemaker(June), 58-62.

Marangon, M., Van Sluyter, S. C., Haynes, P. A., & Waters, E. J. (2009). Grape and wine proteins: their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis. Journal of agricultural and food chemistry, 57(10), 4415-4425.

Mesquita, P. R., Picarra-Pereira, M. A., Monteiro, S., Loureiro, V. B., Teixeira, A. R., & Ferreira, R. B. (2001). Effect of wine composition on protein stability. American Journal of Enology and Viticulture, 52(4), 324-330.

Muhlack, R. A., O’Neill, B. K., Waters, E. J., & Colby, C. B. (2016). Optimal conditions for controlling haze-forming wine protein with bentonite treatment: investigation of matrix effects and interactions using a factorial design. Food and Bioprocess Technology, 9(6), 936-943.

Ribéreau-Gayon, J., Peynaud, E., Ribéreau-Gayon, P., & Sudraud, P. (1977). Sciences et Techniques du Vin. Vol. 4: Clarification et Stabilisation. Matériels et Installation. In. Paris: Dunod.

Salazar, F. N., López, F., Chiffelle, I., López, R., & Peña-Neira, A. (2012). Evaluation of pathogenesis-related protein content and protein instability of seven white grape (Vitis vinifera L.) clones from Casablanca Valley, Chile. European Food Research and Technology, 234, 509-515.

Singleton, V., Salgues, M., Zaya, J., & Trousdale, E. (1985). Caftaric acid disappearance and conversion to products of enzymic oxidation in grape must and wine. American Journal of Enology and Viticulture, 36(1), 50-56.

Tian, B., Harrison, R., Morton, J., Jaspers, M., Hodge, S., Grose, C., & Trought, M. (2017). Extraction of pathogenesis-related proteins and phenolics in Sauvignon Blanc as affected by grape harvesting and processing conditions. Molecules, 22(7), 1164.

Van Sluyter, S. C., Marangon, M., Stranks, S. D., Neilson, K. A., Hayasaka, Y., Haynes, P. A., . . . Waters, E. J. (2009). Two-Step Purification of Pathogenesis-Related Proteins from Grape Juice and Crystallization of Thaumatin-like Proteins. Journal of agricultural and food chemistry, 57(23), 11376-11382.

Vincenzi, S., Panighel, A., Gazzola, D., Flamini, R., & Curioni, A. (2015). Study of combined effect of proteins and bentonite fining on the wine aroma loss. Journal of agricultural and food chemistry, 63(8), 2314-2320.

Waterhouse, A. L. (2002). Determination of total phenolics. In Current protocols in food analytical chemistry (pp. I1.1.1-I1.1.8).

Waters, E. J., Alexander, G., Muhlack, R., Pocock, K. F., Colby, C., O'Neill, B. K., . . . Jones, P. (2005). Preventing protein haze in bottled white wine. Australian Journal of Grape and Wine Research, 11(2), 215-225

Published
2020-04-07
Issue
Vol. 41 No. 1 (2020)
Section
Articles

Copyright (c) 2020 South African Society for Enology and Viticulture

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.

 

In principle, the Author agrees to the following when he/she signes the copyright agreement:

I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.

 

This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.

Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.

A copy of the authors' publishers version may also be hosted on the following websites:

  • Non-commercial personal webpage or blog.
  • Institutional webpage.
  • Authors Institutional Repository.

The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI.   Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.

Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.

Articles as a whole, may not be re-published with another journal.

The following license applies:

Attribution CC BY-NC-ND 4.0