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Protein stabilisation of Chardonnay wine using trisacryl and bentonite: a comparative study

Authors

  • Johannes De Bruijn,

    Corresponding author
    1.  Food Engineering Group, Department of Agroindustry, Faculty of Agricultural Engineering, Universidad de Concepción, Avenida Vicente Méndez 595, Chillán, Chile
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  • Cristina Loyola,

    1.  Food Engineering Group, Department of Agroindustry, Faculty of Agricultural Engineering, Universidad de Concepción, Avenida Vicente Méndez 595, Chillán, Chile
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  • Adan Flores,

    1.  Food Engineering Group, Department of Agroindustry, Faculty of Agricultural Engineering, Universidad de Concepción, Avenida Vicente Méndez 595, Chillán, Chile
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  • Felicitas Hevia,

    1.  Food Engineering Group, Department of Agroindustry, Faculty of Agricultural Engineering, Universidad de Concepción, Avenida Vicente Méndez 595, Chillán, Chile
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  • Pedro Melín,

    1.  Food Engineering Group, Department of Agroindustry, Faculty of Agricultural Engineering, Universidad de Concepción, Avenida Vicente Méndez 595, Chillán, Chile
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  • Ignacio Serra

    1.  Department of Vegetal Production, Viticulture and Oenology Division, Faculty of Agronomy, Universidad de Concepción, Avenida Vicente Méndez 595, Chillán, Chile
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*Fax: +56 42 275303; e-mail: jdebruij@udec.cl

Summary

The stabilisation of a Chilean Chardonnay wine by SP-Trisacryl-M and bentonite was investigated, evaluating protein, polyphenol and polysaccharide adsorption, turbidity and wine quality. The wine could be stabilised by adding at least 0.3 kg m−3 of bentonite or 12 kg m−3 of trisacryl, removing 95% and 76% of the wine proteins, respectively. The protein adsorption data for bentonite and trisacryl were fitted using the Freundlich isotherm. The wine protein adsorption isotherm on trisacryl was unfavourable. Protein removal from Chardonnay by trisacryl in a packed column at continuous operation was about 50% during the first 70 bed volumes (BV) of treated wine and decreased progressively until the end of the treatment (100 BV). The adsorbents showed a higher selectivity for proteins than for polyphenols and polysaccharides. A sensorial panel could not detect statistically significant differences between the bentonite and trisacryl treatments of wine at P ≤ 0.05.

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