ArticleFoods (Basel, Switzerland)2021
Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 22 citations in OpenAlex.
- Oenological Characterization of Divona, a New Disease-Resistant Variety, and Preliminary Insights into the Influence of Maceration and Fermentation Temperature Across Three Vintages.Foods (Basel, Switzerland) · 2026Article
- A Comprehensive Literature Review on the Role of Bentonite in White Wine Protein Stabilization.Foods (Basel, Switzerland) · 2025Review
- Bentonite-Clarified White Wine: Linking Clay Physico-Chemical Properties to Protein Removal Efficiency and Wine Matrix Alterations.Molecules (Basel, Switzerland) · 2025Article
- A Comprehensive Review on Polyphenols of White Wine: Impact on Wine Quality and Potential Health Benefits.Molecules (Basel, Switzerland) · 2024Review
- Does Fungal Chitosan Leave Noticeable Traces in Treated Wines?Foods (Basel, Switzerland) · 2024Article
- Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines.Journal of agricultural and food chemistry · 2024Article
- 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
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Authors and funding
8 authors at 1 institution in 1 country.
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Abstract
In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extraction of phenolic compounds and polysaccharides and reduced the extraction of pathogenesis-related proteins (PRPs). PFSM wine showed significantly higher protein instability. Sodium and calcium bentonites were used for protein stabilisation of wines obtained with PFSM (+PFSM) and without PFSM (-PFSM), and their efficiencies compared to fungal chitosan (FCH) and k-carrageenan. k-Carrageenan reduced the content of PRPs and the protein instability in both wines, and it was more efficient than sodium and calcium bentonites. FCH was unable to heat stabilise both wines, and PRPs levels remained unaltered. On the other hand, FCH decreased the levels of wine polysaccharides by 60%. Sodium and calcium bentonite also decreased the levels of wine polysaccharides although to a lower extent (16% to 59%). k-Carrageenan did not affect the wine polysaccharide levels. Overall, k-carrageenan is suitable for white wine protein stabilisation, having a more desirable impact on the wine macromolecular fraction than the other fining agents, reducing the levels of the wine PRPs without impacting polysaccharide composition.
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