Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

This paper aimed to evaluate and analyze the effect of five fining agents, commercial tannins and mannoproteins on the pigment, color and tannins composition of a Cabernet Sauvignon red wine. The wines were analyzed 2 d after treatment and immediately after separation of sedimentation. Color was eva...

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Published inFood science & technology Vol. 83; pp. 101 - 109
Main Authors Ghanem, C., Taillandier, P., Rizk, M., Rizk, Z., Nehme, N., Souchard, J.P., El Rayess, Y.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 15.09.2017
Elsevier
Subjects
Anthocyanins
Antioxidant activity
Chemical and Process Engineering
Chemical engineering
Chemical Sciences
Engineering Sciences
Fining agents
Mannoproteins
Tannins
Fining agents
Anthocyanins
Tannins
Mannoproteins
Antioxidant activity
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Abstract This paper aimed to evaluate and analyze the effect of five fining agents, commercial tannins and mannoproteins on the pigment, color and tannins composition of a Cabernet Sauvignon red wine. The wines were analyzed 2 d after treatment and immediately after separation of sedimentation. Color was evaluated by spectrophotometry and polyphenols were analyzed by spectrophotometry and HPLC-DAD. The results showed that all treatments affected the phenolic contents of the wine. The most remarkable effects on phenolic composition were produced by bentonite and Polyvinylpolypyrrolidone (PvPP) + potassium caseinate which significantly decreased anthocyanins and tannins concentrations, respectively. The use of vegetable protein and gelatin has a less impact on the color and phenolic contents of red wines. The antioxidant activity was little affected by treatments except the addition of tannins that increased it. Principal components analysis demonstrates the importance of a low concentration of agents for high total polyphenol levels. •Evaluation of fining agents, tannins and mannoproteins impact on phenolic composition of red wines.•Most significant decrease of anthocyanins obtained after bentonite treatment.•Higher negative impact of PvPP and casein on tannins.•Little effect of fining agents on antioxidant activity.
AbstractList This paper aimed to evaluate and analyze the effect of five fining agents, commercial tannins and mannoproteins on the pigment, color and tannins composition of a Cabernet Sauvignon red wine. The wines were analyzed 2 d after treatment and immediately after separation of sedimentation. Color was evaluated by spectrophotometry and polyphenols were analyzed by spectrophotometry and HPLC-DAD. The results showed that all treatments affected the phenolic contents of the wine. The most remarkable effects on phenolic composition were produced by bentonite and Polyvinylpolypyrrolidone (PvPP) + potassium caseinate which significantly decreased anthocyanins and tannins concentrations, respectively. The use of vegetable protein and gelatin has a less impact on the color and phenolic contents of red wines. The antioxidant activity was little affected by treatments except the addition of tannins that increased it. Principal components analysis demonstrates the importance of a low concentration of agents for high total polyphenol levels.
This paper aimed to evaluate and analyze the effect of five fining agents, commercial tannins and mannoproteins on the pigment, color and tannins composition of a Cabernet Sauvignon red wine. The wines were analyzed 2 d after treatment and immediately after separation of sedimentation. Color was evaluated by spectrophotometry and polyphenols were analyzed by spectrophotometry and HPLC-DAD. The results showed that all treatments affected the phenolic contents of the wine. The most remarkable effects on phenolic composition were produced by bentonite and Polyvinylpolypyrrolidone (PvPP) + potassium caseinate which significantly decreased anthocyanins and tannins concentrations, respectively. The use of vegetable protein and gelatin has a less impact on the color and phenolic contents of red wines. The antioxidant activity was little affected by treatments except the addition of tannins that increased it. Principal components analysis demonstrates the importance of a low concentration of agents for high total polyphenol levels. •Evaluation of fining agents, tannins and mannoproteins impact on phenolic composition of red wines.•Most significant decrease of anthocyanins obtained after bentonite treatment.•Higher negative impact of PvPP and casein on tannins.•Little effect of fining agents on antioxidant activity.
Author Nehme, N.
Rizk, Z.
Souchard, J.P.
El Rayess, Y.
Taillandier, P.
Rizk, M.
Ghanem, C.
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  surname: Taillandier
  fullname: Taillandier, P.
  organization: Université de Toulouse, INPT, UPS, CNRS, Laboratoire de Génie Chimique, 4 Allée Emile Monso, F-31432 Toulouse, France
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  givenname: M.
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  givenname: Y.
  surname: El Rayess
  fullname: El Rayess, Y.
  email: youssefrayess@usek.edu.lb
  organization: Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, Jounieh, Lebanon
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Keywords Fining agents
Anthocyanins
Tannins
Mannoproteins
Antioxidant activity
Language English
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Snippet This paper aimed to evaluate and analyze the effect of five fining agents, commercial tannins and mannoproteins on the pigment, color and tannins composition...
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StartPage 101
SubjectTerms Anthocyanins
Antioxidant activity
Chemical and Process Engineering
Chemical engineering
Chemical Sciences
Engineering Sciences
Fining agents
Mannoproteins
Tannins
Title Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine
URI https://dx.doi.org/10.1016/j.lwt.2017.05.009
https://hal.science/hal-01907320
Volume 83
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