ReviewMolecules (Basel, Switzerland)2019
Wine Fining with Plant Proteins.
Review in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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The trial behind it
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Who cites it
22 citing papers in PubMed, 69 citations in OpenAlex.
- The Formation of the Elemental Composition of Young Chardonnay Wine Through Fining with Organic Fining Agents.Molecules (Basel, Switzerland) · 2026Article
- Spirulina (Food chemistry: X · 2026Article
- Red Wine Colloids: Advances in Characterization and Strategies for Colloidal Stability.Journal of agricultural and food chemistry · 2026Review
- White Grape Cell Walls as Fining Agents in Red Wine: Mechanistic Insights from ATR-FTIR Spectroscopy.Foods (Basel, Switzerland) · 2026Article
- Development of an Objective Index for Evaluating New Fining Agents Used in Winemaking: A Case Study of the Cell Wall Material from Red Grape Skin.Foods (Basel, Switzerland) · 2025Article
- Post-Fermentation Application of Pea Protein-Based Fining Agents: Effects on Aromatic White Wine fromFoods (Basel, Switzerland) · 2025Article
- Unveiling the Impact of Processing Methods on In Vitro Protein Digestibility: A Focus on Highland Barley and Its Application in Wine Production.Foods (Basel, Switzerland) · 2025Review
- A Protocol to Disclose the Protein Fingerprint of Commercial White Wines Based on Proteomic Tools.Methods in molecular biology (Clifton, N.J.) · 2025Article
- Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine.Nanomaterials (Basel, Switzerland) · 2024Article
- Addressing astringency of grape seed extract by covalent conjugation with lupin protein.Current research in food science · 2024Article
- Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds.Molecules (Basel, Switzerland) · 2023Article
- Fast and Simple UPLC-Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition.Foods (Basel, Switzerland) · 2023Article
- Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products.Foods (Basel, Switzerland) · 2022Article
- Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking.Molecules (Basel, Switzerland) · 2022Article
- Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines.Molecules (Basel, Switzerland) · 2022Article
- Determination of trace levels of organic fining agents in wines: Latest and relevant findings.Frontiers in chemistry · 2022Review
- Article
- Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review.Molecules (Basel, Switzerland) · 2021Review
- Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste.Molecules (Basel, Switzerland) · 2020Review
- The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine's organoleptic characteristics. Usually these fining agents will bind the target compound(s) to form insoluble aggregates that are subsequently removed from the wine. The main reasons to perform wine fining treatments are to carry out wine clarification, stabilization and to remove phenolic compounds imparting unwanted sensory characteristics on the wine, which is an operation that often relies on the use of animal proteins, such as casein, gelatin, egg and fish proteins. However, due to the allergenic potential of these animal proteins, there is an increasing interest in developing alternative solutions including the use of fining proteins extracted from plants (e.g., proteins from cereals, grape seeds, potatoes, legumes, etc.), and non-proteinaceous plant-based substances (e.g., cell wall polysaccharides and pomace materials). In this article, the state of the art alternative fining agents of plant origins are reviewed for the first time, including considerations of their organoleptic and technological effects on wine, and of the allergenic risks that they can pose for consumers.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.