Fining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly understood. This review aims to provide a comprehensive overview of the effects of fining agents on these critical wine attributes. We examine the role of different fining agents, including gelatin, pea proteins, and potato proteins, in modifying the color and phenolic profile of wine. Additionally, we discussed the impact of fining agents on the sensory properties of wine, including bitterness, astringency, sweetness, aroma and the flavor of wine. Our analysis highlights the importance of considering the origin, dosage, and composition of the wine when selecting fining agents to achieve optimal outcomes. Furthermore, we emphasize the need for preliminary trials and instrumental measurements to ensure the effectiveness of fining agents in different wine matrices. This review provides a valuable resource for winemakers and researchers seeking to optimize the use of fining agents in wine production.

Kumar, Y., Suhag, R. (2024). Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review. BEVERAGES, 10(3), 1-22 [10.3390/beverages10030071].

Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review

Kumar, Yogesh
Primo
;
2024

Abstract

Fining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly understood. This review aims to provide a comprehensive overview of the effects of fining agents on these critical wine attributes. We examine the role of different fining agents, including gelatin, pea proteins, and potato proteins, in modifying the color and phenolic profile of wine. Additionally, we discussed the impact of fining agents on the sensory properties of wine, including bitterness, astringency, sweetness, aroma and the flavor of wine. Our analysis highlights the importance of considering the origin, dosage, and composition of the wine when selecting fining agents to achieve optimal outcomes. Furthermore, we emphasize the need for preliminary trials and instrumental measurements to ensure the effectiveness of fining agents in different wine matrices. This review provides a valuable resource for winemakers and researchers seeking to optimize the use of fining agents in wine production.
2024
Kumar, Y., Suhag, R. (2024). Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review. BEVERAGES, 10(3), 1-22 [10.3390/beverages10030071].
Kumar, Yogesh; Suhag, Rajat
File in questo prodotto:
File Dimensione Formato  
beverages-10-00071.pdf

accesso aperto

Tipo: Versione (PDF) editoriale
Licenza: Licenza per Accesso Aperto. Creative Commons Attribuzione (CCBY)
Dimensione 314.66 kB
Formato Adobe PDF
314.66 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/978439
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 0
  • ???jsp.display-item.citation.isi??? 0
social impact