In this work the impact of an innovative protein stabilization method (TiO2-based composite sorbent material coupled with a prototype device operating under continuous flow) has been tested in terms of protein and oxidative stability of white wines. Optimal process parameters (duration 60 min; flow rate 1.5 ± 0.1 L/h in 6 cycle rates/h) ensured an average 32.5 % reduction of total proteins; the nanoporous TiO2 film supported on inert glass beads acted as selective sorbent for pathogenesis-related proteins (PRPs, 10–60 kDa) responsible for wine instability, based on the protein stability studies (heat-test) performed in the experimental wines. The stabilization process has been tested for the release of contaminants (Ti), and the innovative treatment has been proven to preserve wine from oxidation also delaying the browning onset under extreme storage conditions.

Arianna Ricci, A.V. (2024). Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines. FOOD CHEMISTRY, 446(15 July 2024), 1-8 [10.1016/j.foodchem.2024.138868].

Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines

Arianna Ricci;Andrea Versari;Luigi Ragni;Giuseppina P. Parpinello
2024

Abstract

In this work the impact of an innovative protein stabilization method (TiO2-based composite sorbent material coupled with a prototype device operating under continuous flow) has been tested in terms of protein and oxidative stability of white wines. Optimal process parameters (duration 60 min; flow rate 1.5 ± 0.1 L/h in 6 cycle rates/h) ensured an average 32.5 % reduction of total proteins; the nanoporous TiO2 film supported on inert glass beads acted as selective sorbent for pathogenesis-related proteins (PRPs, 10–60 kDa) responsible for wine instability, based on the protein stability studies (heat-test) performed in the experimental wines. The stabilization process has been tested for the release of contaminants (Ti), and the innovative treatment has been proven to preserve wine from oxidation also delaying the browning onset under extreme storage conditions.
2024
Arianna Ricci, A.V. (2024). Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines. FOOD CHEMISTRY, 446(15 July 2024), 1-8 [10.1016/j.foodchem.2024.138868].
Arianna Ricci, Andrea Versari, Luigi Ragni, Giuseppina P. Parpinello
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/966433
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