Astringency reduction in red wine by whey proteins

Food Chemistry
Paula JauregiMichael H Gordon

Abstract

Whey is a by-product of cheese manufacturing and therefore investigating new applications of whey proteins will contribute towards the valorisation of whey and hence waste reduction. This study shows for the first time a detailed comparison of the effectiveness of gelatin and β-lactoglobulin (β-LG) as fining agents. Gelatin was more reactive than whey proteins to tannic acid as shown by both the astringency method (with ovalbumin as a precipitant) and the tannins determination method (with methylcellulose as a precipitant). The two proteins showed similar selectivity for polyphenols but β-LG did not remove as much catechin. The fining agent was removed completely or to a trace level after centrifugation followed by filtration which minimises its potential allergenicity. In addition, improved understanding of protein-tannin interactions was obtained by fluorescence, size measurement and isothermal titration calorimetry (ITC). Overall this study demonstrates that whey proteins have the potential of reducing astringency in red wine and can find a place in enology.

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Citations

Feb 9, 2018·Food & Function·Ignacio García-EstévezMaría Teresa Escribano-Bailón
Aug 29, 2018·Journal of Food Science and Technology·Wenjuan LouBenguo Liu
Dec 20, 2020·Comprehensive Reviews in Food Science and Food Safety·Rui Huang, Changmou Xu
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Audrey L Girard, Joseph M Awika

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