scholarly journals Air Depleted and Solvent Impregnated Cork Powder as a New Natural and Sustainable Wine Fining Agent

2019 ◽  
Author(s):  
Luís Filipe da Mota Ribeiro ◽  
Maria Fernanda Gil Cosme Martins ◽  
Fernando Hermínio Ferreira Milheiro Nunes
Keyword(s):  
Fining Agent

scholarly journals Effect of Incorporation of Mahua Extract, Fining Agent and Ageing on the Quality Characteristics of Red Wine

2012 ◽  
Vol 52 (3) ◽  
pp. 406-410 ◽  
Author(s):  
Sandeep Patil ◽  
Mandeep Kaur ◽  
H. K. Sharma
Keyword(s):  
Red Wine ◽  
Quality Characteristics ◽  
Fining Agent

scholarly journals Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines

Molecules ◽  
2019 ◽  
Vol 24 (13) ◽  
pp. 2423 ◽  
Author(s):  
Gil-Muñoz ◽  
Jiménez-Martínez ◽  
Bautista-Ortín ◽  
Gómez-Plaza
Keyword(s):  
Volatile Compounds ◽  
Red Wine ◽  
Environmental Pollutant ◽  
Grape Pomace ◽  
Wine Aroma ◽  
Volatile Content ◽  
Total Volatile ◽  
Similar Extent ◽  
Fining Agents ◽  
Fining Agent

(1) Background: The lack of viable alternatives for the industrial exploitation of grape pomace is one of the reasons why it is considered a serious environmental pollutant. However, as a byproduct, it could be used as a fining agent, since previous studies have shown that it is able to eliminate undesirable substances in wine. However, the little information available does not describe its effect on wine aroma. (2) Methods: Purified grape pomace extracts were used for fining a red wine and their effect on the volatile compounds of the wine was assessed, comparing the results with those obtained with different commercial fining agents. (3) Results: The results showed how purified grape pomace decreased the total volatile content of a wine to a similar extent as other fining products, such as yeast extracts or gelatin. Among the different families of volatile compounds analyzed, only total esters and terpenes differed from the levels recorded for a control wine, being slightly lower. No statistical differences were found for the rest of the volatile compounds (alcohols, carbonyl, lactones, and acids) compared with the levels measured in control wine. (4) Conclusions: The results suggest that purified grape pomace could be used as a non-allergenic wine fining agent.

Fining of red wines: effects on their analytical and sensory parameters

OENO One ◽  
2011 ◽  
Vol 45 (1) ◽  
pp. 47 ◽  
Author(s):  
Asimenia Karamanidou ◽  
Stamatina Kallithraka ◽  
Efimia Hatzidimitriou
Keyword(s):  
Phenolic Content ◽  
Practical Interest ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Red Wines ◽  
Grape Variety ◽  
Color Intensity ◽  
Wine Production ◽  
Fining Agent

<p style="text-align: justify;"><strong>Aim</strong>: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties.</p><p style="text-align: justify;"><strong>Methods and Results</strong>: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three concentrations commonly used in winemaking. The cultivars selected were Hellenic native <em>V. vinifera</em> species used for the production of high quality Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters studied (anthocyanin concentration, color intensity and hue, ionization degree, total phenolic content, DPPH radical scavenging activity, tannin and polysaccharide concentration, gelatin and HCl indexes, as well as individual phenolic content) were significantly decreased after the addition of the fining agents. The decrease observed was mainly dependent on grape variety, which genetically determines the wine’s phenolic composition, and to a lesser extent on the fining agent used and the dosage applied. In general, treated wines obtained better scores in sensory analysis as compared to untreated ones, although statistically significant differences were only obtained in the Agiorgitiko wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.</p>

Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols

2018 ◽  
Vol 240 ◽  
pp. 751-758 ◽  
Author(s):  
Georgiana-Diana Dumitriu ◽  
Nieves López de Lerma ◽  
Camelia E. Luchian ◽  
Valeriu V. Cotea ◽  
Rafael A. Peinado
Keyword(s):  
Aroma Compounds ◽  
White Wines ◽  
Protein Haze ◽  
Volatile Aroma ◽  
Potential Use ◽  
Volatile Aroma Compounds ◽  
Fining Agent

Grape seed extract: the first protein-based fining agent endogenous to grapes

2017 ◽  
Vol 23 (2) ◽  
pp. 215-225 ◽  
Author(s):  
D. Gazzola ◽  
S. Vincenzi ◽  
M. Marangon ◽  
G. Pasini ◽  
A. Curioni
Keyword(s):  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Fining Agent

Yeast protein extracts: an alternative fining agent for red wines

2014 ◽  
Vol 240 (4) ◽  
pp. 689-699 ◽  
Author(s):  
Bernd Lochbühler ◽  
Sébastien Manteau ◽  
Christophe Morge ◽  
Marie-Madeleine Caillet ◽  
Claudine Charpentier ◽  
...  
Keyword(s):  
Red Wines ◽  
Yeast Protein ◽  
Fining Agent

Effect of Rare Earth Composite Refiner Agent on Decolorization and Fining of the Floating Glasses

2011 ◽  
Vol 399-401 ◽  
pp. 1160-1164
Author(s):  
Yan Hong Hu ◽  
Mei Li ◽  
Zhao Gang Liu ◽  
Mi Tang Wang ◽  
Li Wang ◽  
...  
Keyword(s):  
Rare Earth ◽  
Molten Glass ◽  
Single Agent ◽  
Melt Quenching ◽  
Composite Glass ◽  
Fining Agent ◽  
Better Than

Na2O-CaO-SiO2 flat glasses were prepared with traditional melt-quenching methods.The effect of different fining glass agent,such as Na2SO4,Ce2(CO3)3,Rare earth composite fining agent,and content on the fining and decolourizing of glass was studied. In addition,the effect of rare-earth composite glass fining agent on the fining and decolourizing of molten glass was analyzed.Mechanism of fining was discussed.Comparative results indicate that composite agent is better than a single agent on the effect of clarification and decolourization.increasing the transparency of glass,glass’s strength was increased largely.

Grape seed proteins: a new fining agent for astringency reduction in red wine

2013 ◽  
Vol 19 (2) ◽  
pp. 153-160 ◽  
Author(s):  
S. Vincenzi ◽  
C. Dinnella ◽  
A. Recchia ◽  
E. Monteleone ◽  
D. Gazzola ◽  
...  
Keyword(s):  
Red Wine ◽  
Seed Proteins ◽  
Grape Seed ◽  
Fining Agent

Cerium dioxide as a fining agent and decolorizer for glass

1960 ◽  
Vol 17 (2) ◽  
pp. 78-82 ◽  
Author(s):  
V. V. Vargin ◽  
G. A. Osadchaya
Keyword(s):  
Cerium Dioxide ◽  
Fining Agent

A Simple Method To Improve Cork Powder Waste Adsorption Properties: Valorization as a New Sustainable Wine Fining Agent

2018 ◽  
Vol 7 (1) ◽  
pp. 1105-1112 ◽  
Author(s):  
Luı́s Filipe-Ribeiro ◽  
Fernanda Cosme ◽  
Fernando M. Nunes
Keyword(s):  
Adsorption Properties ◽  
Simple Method ◽  
Fining Agent
Sign in / Sign up

Export Citation Format

Share Document