Journal articles: 'Fining agents'

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Saluri, Mihkel, Marju Robal, and Rando Tuvikene. "Hybrid carrageenans as beer wort fining agents." Food Hydrocolloids 86 (January 2019): 26–33. http://dx.doi.org/10.1016/j.foodhyd.2017.12.020.

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Ficagna, Evandro, Angelo Gava, Simone Bertazzo Rossato, César Valmor Rombaldi, and Elessandra da Rosa Zavareze. "Application of soy protein isolate in the fining of red wine." Ciência e Técnica Vitivinícola 34, no. 1 (2019): 48–60. http://dx.doi.org/10.1051/ctv/20193401048.

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Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’) were finned, bottled, and analyzed for phenolic content, color, turbidity, and sensory profile. Independent of the protein used, fining promoted a reduction in a majority of the phenolic compound, a slight (but significant) reduction of chromatic properties, and a decrease in the turbidity of the wines. A decrease in astringency, persistence, bitterness, and wine body, as well as an increase in brightness, clarity, and acidity, was also observed in all treatments. The application of soy protein isolates yielded similar results to those obtained with other commercial fining agents, both in the physicochemical and the sensory measures, which favors its usage as an alternative to the traditional fining agents of animal-protein origin.

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Marangon, Matteo, Simone Vincenzi, and Andrea Curioni. "Wine Fining with Plant Proteins." Molecules 24, no. 11 (June 11, 2019): 2186. http://dx.doi.org/10.3390/molecules24112186.

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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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Ren, Mengmeng, Sudian Liu, Ruilong Li, Yilin You, Weidong Huang, and Jicheng Zhan. "Clarifying effect of different fining agents on mulberry wine." International Journal of Food Science & Technology 55, no. 4 (April 2020): 1578–85. http://dx.doi.org/10.1111/ijfs.14433.

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Dumitriu, Georgiana-Diana, Valeriu V. Cotea, Rafael A. Peinado, Nieves Lopez de Lerma, Camelia Elena Luchian, Cintia Lucia Colibaba, Marius Niculaua, Cătălin-Ioan Zamfir, Florin Vararu, and Gheorghe Odăgeriu. "Mesoporous materials as fining agents in variety Cabernet Sauvignon wines." BIO Web of Conferences 7 (2016): 02011. http://dx.doi.org/10.1051/bioconf/20160702011.

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Yildirim, Hatice Kalkan. "Effects of Fining Agents on Antioxidant Capacity of Red Wines." Journal of the Institute of Brewing 117, no. 1 (2011): 55–60. http://dx.doi.org/10.1002/j.2050-0416.2011.tb00443.x.

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THRELFALL, R. T., J. R. MORRIS, and A. MAUROMOUSTAKOS. "Effects of fining agents on trans-resveratrol concentration in wine." Australian Journal of Grape and Wine Research 5, no. 1 (April 1999): 22–26. http://dx.doi.org/10.1111/j.1755-0238.1999.tb00147.x.

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Cosme, F., J. M. Ricardo-da-Silva, and O. Laureano. "Interactions between protein fining agents and proanthocyanidins in white wine." Food Chemistry 106, no. 2 (January 2008): 536–44. http://dx.doi.org/10.1016/j.foodchem.2007.06.038.

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Río Segade, Susana, Maria Alessandra Paissoni, Mar Vilanova, Vincenzo Gerbi, Luca Rolle, and Simone Giacosa. "Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production." Molecules 25, no. 1 (December 28, 2019): 120. http://dx.doi.org/10.3390/molecules25010120.

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Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formulations for commercially available vegetal proteins (potato and pea origin) were assessed at two doses to modulate the fining treatment to the wine phenolic profile. The results evidenced that fining agents derived from plants have different levels of effectiveness on the removal of phenolic compounds depending on the origin, the formulation used, dose applied, and also wine characteristics. On Nebbiolo wine, the study was particularly significant due to its phenolic composition. One pea-based fining agent had an effect comparable to gelatin (animal origin) on the removal of polymeric flavanols with a minor loss of anthocyanins and therefore better preserving the wine color in terms of intensity and hue. For Primitivo, Montepulciano, and Syrah wines, even though there was a formulation-dependent effect, vegetal proteins gave more balanced reductions in terms of target phenolic compounds contributing to astringency and color perception.

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Sommer, Stephan, and Federico Tondini. "Sustainable Replacement Strategies for Bentonite in Wine Using Alternative Protein Fining Agents." Sustainability 13, no. 4 (February 9, 2021): 1860. http://dx.doi.org/10.3390/su13041860.

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Protein stability is an important quality attribute in wines and protein haze will lead to consumer rejection. Traditionally, stability is achieved by bentonite addition; however, environmental concerns and disposal problems mean that alternatives are required to achieve the same goal. In this study, the use of Sacharomyces paradoxus, chitosan, polystyrene, carboxymethyl cellulose, and bentonite were evaluated. Trials in finished wines were agitated for 10 h overnight and analyzed for turbidity and color characteristics spectrophotometrically. Experiments were conducted with wines that are expected to develop protein instabilities, Muscat Canelli, White Zinfandel, Cabernet Sauvignon blanc de noir, Barbera rosé, and Touriga Nacional. Results indicate that S. paradoxus can help with the removal of proteins from wine. Wines with low protein instability can be stabilized with S. paradoxus as well as polystyrene and chitosan to a lesser degree. All fining agents except for bentonite show efficiency variability between white and red wines. With an average protein reduction around 50%, none of the alternative fining methods could reach the efficiency level of bentonite. Experiments in a model system confirm the findings and explain some of the mechanisms involved, for example the specificity of chitosan and challenges related to the use of yeast as a fining agent.

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Gonçalves, Fernando Jorge, and António Manuel Jordão. "Influence of different commercial fining agents on proanthocyanidin fraction and antioxidant activity of a red wine from Baga grapes." OENO One 43, no. 2 (June 30, 2009): 111. http://dx.doi.org/10.20870/oeno-one.2009.43.2.802.

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Aims: Evaluate the impact of different commercial fining agents (egg albumin, bentonite, gelatine, potassium caseinate and isinglass) and their concentration on proanthocyanidin fraction content (monomeric, oligomeric and polymeric) and antioxidant activity of a red wine from Baga grape variety. Additionally establishment of correlations between the antioxidant activity and the different proanthocyanidin fraction content were also an other aim of this work.Methods and results: The fractionation of wine proanthocyanidins was made according to their polymerisation degree: catechins (monomers), oligomeric (degree of polymerisation ranging from 2 to 12-15) and polymeric (degree of polymerisation > 12-15). For antioxidant activity of red wine, two analytical methods were used: the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and the ABTS radical cation scavenging assay. In general the different commercial fining agents applied induced a decrease of the wine total phenols and the different proanthocyanidin fraction content studied. The monomeric flavanols were significantly depleted by egg albumin and isinglass (specially using the highest concentration), while for oligomeric fraction only the highest egg albumin, gelatine and isinglass concentration induced a decrease on the values.Conclusion: The commercial fining agents analyzed in the present study affected the monomeric and the oligomeric proanthocyanidin. At same time some fining agents (specially in high concentrations), such as egg albumin, isinglass and gelatine induced a reduction of antioxidant activity of red wines too.Significant and impact study: The knowledge of the impact of the commercial fining agents in proanthocyanidin content and antioxidant properties of red wines is important for red wine fining optimisation and consequently for the red wine quality. This study is particular important when the « antioxidant power » of the foods, in this case in red wine, is an expression of its capability both to defend the human organism from the action of the free radicals and to prevent degenerative disorders deriving from persistent oxidative stress.

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Kang, Wenyu, Jun Niimi, and Susan Elaine Putnam Bastian. "Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents." American Journal of Enology and Viticulture 69, no. 1 (October 30, 2017): 22–31. http://dx.doi.org/10.5344/ajev.2017.17054.

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Dumitriu, Georgiana-Diana, Nieves López de Lerma, Valeriu V. Cotea, and Rafael A. Peinado. "Application of Mesoporous Materials as Fining Agents for Pedro Ximénez Wines." Advances in Food Science and Engineering 2, no. 1 (March 9, 2018): 23–29. http://dx.doi.org/10.22606/afse.2018.21003.

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Karki, D. B., and G. P. Kharel. "Clarification of Finger Millet (Eleusine coracana L.) Jand using Fining Agents." Tribhuvan University Journal 28, no. 1-2 (December 2, 2013): 27–40. http://dx.doi.org/10.3126/tuj.v28i1-2.26212.

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Finger millet (Eleusine coracana L.) was fermented using a defined fermentation starter to prepare millet jand (a traditional cereal-based alcoholic beverage). Millet jand was clarified using betonies, gelatin and tannin and the effect of bentonite on sensory and chemical characteristics were evaluated. Effects of holding time, temperature and jand acidity on clarification were also studied. Addition of bentonite at the rate of 3 g/L resulted in the best clarification without significantly affecting (p>0.05) the chemical and organoleptic properties of the clarified jand, whereas tannin and tannin-gelatin combination showed a negative effect on clarification. Jand acidity and bentonite concentration had a significant effect (p<0.05) on clarification. Bentonite, when added to pasteurizedand gravity settled jand, showed an adverse effect on clarification. Holding of bentonite treated jand beyond 3 days at room temperature (29±1ºC) did not improve clarification. Similarly, holding of bentonite treated sample under refrigeration (5±1°C) did not improve clarity compared to room temperature held sample. It was concluded that bentonite could be a promising fining agent in the clarification of millet jand without sacrificing quality.

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Pascoal, Ananias, Ofélia Anjos, Xesús Feás, José M. Oliveira, and Letícia M. Estevinho. "Impact of fining agents on the volatile composition of sparkling mead." Journal of the Institute of Brewing 125, no. 1 (December 27, 2018): 125–33. http://dx.doi.org/10.1002/jib.549.

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Gil, Mariona, Rubén Del Barrio-Galán, Cristina Úbeda, and Álvaro Peña-Neira. "Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines." Journal of Food Quality 2018 (2018): 1–13. http://dx.doi.org/10.1155/2018/6408734.

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Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known as condensed tannins) seems to depend on the initial phenolic composition of the wines to be fined and on the applied dose of fibers. In the present work, “Cabernet Sauvignon” grapes were harvested at three different maturity levels and used for making red wine. The pomaces of the three vinifications were used to obtain the cell wall fibers. Each wine was treated with the three purified fibers at two different doses (0.2 g/L and 2.5 g/L) under winery-like conditions in order to check the potential of fibers as fining agents. Color and phenolic composition of the treated wines were determined immediately after the treatments and after four and nine months of wine bottle ageing. The effectiveness of the fining strongly depends on the initial wine matrix. Wines treated at high doses had lower color density and higher hue than control untreated wines. Small differences were observed in the phenolic content of the treated wines. Those differences were dose dependent and almost disappeared after several months of ageing. The maturity of the grapes from which the fibers came had no influence on the effectiveness of the fining. Additionally, there was no evidence of polysaccharide release from the fibers to the wine.

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Puskas, Vladimir, and Uros Miljic. "Effects of fining on phenolic compounds and colour of red wine obtained with addition of increased amounts of grape solid phase in pomace." Chemical Industry 66, no. 5 (2012): 727–34. http://dx.doi.org/10.2298/hemind111209018p.

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The purpose of this work is to study the effect of grape pomace enrichment in solid phase (stems and seeds) on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents. Results have shown increase in total phenols and flavan-3-ols content after grape solid phase addition. On the other hand, decrease in anthocyanins content has generally been recorded in all wine samples except in wines obtained with addition of 40 g/l of seeds during maceration. Stems addition caused decrease in colour intensity while addition of seeds has increased this colour parameter. The use of four fining agents (albumin, gelatine, bentonite and PVPP) has been investigated and compared, especially in terms of their influence on potential stabilization effect of grape solid phase on wine colour. Fined wines tended to have considerably lower anthocyanin and flavan-3-ol levels, especially in the case of gelatine and PVPP treatment (decrease up to 60 and 70%, respectively). In the case of chromatic parameters, used fining agents caused colour intensity decrease but it is important to emphasize that their values, after fining, are still as high as expected from red wine. This can be explained by the stabilization effect of increased flavan-3-ols content.

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Noriega-Domínguez, María José, Daniel Salvador Durán, Paloma Vírseda, and María Remedios Marín-Arroyo. "Non-animal proteins as clarifying agents for red wines." OENO One 44, no. 3 (September 30, 2010): 179. http://dx.doi.org/10.20870/oeno-one.2010.44.3.1472.

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Aims: Dueto food security problems related to animal proteins and the growing demand of non-animal-based fining agents, interest in the use of gelatine alternatives for wine fining has increased in recent years. This work studies the use of proteins of non-animal origin for the clarification of Tempranillo red wines.Methods and results: Proteins from different sources were tested: wheat (seven glutens), maize (one protein extract and one hydrolysed gluten), the yeast Saccharomyces cerevisiae (three protein extracts), and the alga Spirulina platensis (one protein extract). A preliminary physico-chemical characterisation of the proteins (solubility, isoelectric point, molecular weight) showed that some proteins presented very similar characteristics when belonging to the same source. Fining experiments, based on the principal technological parameters (turbidity of wine, volume and compactness of lees generated), were carried out on a laboratory scale, in both the presence and absence of bentonite as a co-adjuvant. Results obtained with hydrolysed maize gluten and yeast extracts showed that these proteins were particularly advantageous. The use of bentonite in combination with the proteins improved the natural sedimentation of floccules. The sensory analysis of the treated wines demonstrated favourable characteristics in all cases except from spirulina, which negatively affected sensory characteristics.Conclusions: The effectiveness of non-animal proteins is comparable to that of the traditionally used gelatine, offering advantages due, mainly, to the lower amounts of lees generated and a greater compactness. These two parameters are of great importance for winemakers, as they are associated with wine losses.Significance and impact of the study: The search for a substitute for gelatine as fining agent.

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Dale, C. J., H. T. N. Tran, A. Lyddiatt, and R. V. Leather. "STUDIES ON THE MECHANISM OF ACTION OF COPPER FINING AGENTS (κ CARRAGEENAN)." Journal of the Institute of Brewing 102, no. 4 (July 8, 1996): 285–89. http://dx.doi.org/10.1002/j.2050-0416.1996.tb00914.x.

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FUDGE, A. L., M. SCHIETTECATTE, R. RISTIC, Y. HAYASAKA, and K. L. WILKINSON. "Amelioration of smoke taint in wine by treatment with commercial fining agents." Australian Journal of Grape and Wine Research 18, no. 3 (August 24, 2012): 302–7. http://dx.doi.org/10.1111/j.1755-0238.2012.00200.x.

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Iturmendi, Nerea, and M. Remedios Marin-Arroyo. "Superficial Charge Density of Fining Agents: Influence of pH, Dose, and Temperature." International Journal of Food Properties 15, no. 5 (September 2012): 997–1009. http://dx.doi.org/10.1080/10942912.2010.513023.

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Lisanti, Maria Tiziana, Angelita Gambuti, Alessandro Genovese, Paola Piombino, and Luigi Moio. "Treatment by fining agents of red wine affected by phenolic off-odour." European Food Research and Technology 243, no. 3 (August 16, 2016): 501–10. http://dx.doi.org/10.1007/s00217-016-2763-4.

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Maury, Chantal, Pascale Sarni-Manchado, Philippe Poinsaut, Véronique Cheynier, and Michel Moutounet. "Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agents." Food Hydrocolloids 60 (October 2016): 598–605. http://dx.doi.org/10.1016/j.foodhyd.2016.04.034.

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Jiménez‐Martínez, María Dolores, Ana Belen Bautista‐Ortín, Rocio Gil‐Muñoz, and Encarna Gómez‐Plaza. "Comparison of fining red wines with purified grape pomace versus commercial fining agents: effect on wine chromatic characteristics and phenolic content." International Journal of Food Science & Technology 54, no. 4 (July 11, 2018): 1018–26. http://dx.doi.org/10.1111/ijfs.13881.

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Pascoal, Ananias, J. M. Oliveira, A. P. Pereira, Xésus Féas, Ofélia Anjos, and Leticia M. Estevinho. "Influence of fining agents on the sensorial characteristics and volatile composition of mead." Journal of the Institute of Brewing 123, no. 4 (August 21, 2017): 562–71. http://dx.doi.org/10.1002/jib.445.

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ANDRADE, J. K. S., L. C. O. BARRETTO, G. F. SILVA, and J. A. B. SANTOS. "AGENTS AS TO INFLUENCE fining COLORIMETRIC PARAMETERS AND THERMAL ANALYSIS IN PASSION FRUIT SEED OILS." Revista Gestão, Inovação e Tecnologias 4, no. 4 (December 5, 2014): 1426–33. http://dx.doi.org/10.7198/s2237-0722201400040016.

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Cosme, Fernanda, António Inês, Beatriz Ferreira, Davide Silva, Luís Filipe-Ribeiro, Luís Abrunhosa, and Fernando M. Nunes. "Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality." Foods 9, no. 12 (December 2, 2020): 1789. http://dx.doi.org/10.3390/foods9121789.

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Aflatoxins B1 and B2 are two highly toxic mycotoxins that have been sometimes found in wines. Currently, no technological solution is available to reduce or eliminate aflatoxins from wines when they are present. Therefore, this work aims to study the efficiency of already approved wine fining agents like activated carbon, potassium caseinate, chitosan, and bentonite for aflatoxins B1 and B2 removal from white and red wines. It was observed that the fining agents’ efficiency in removing aflatoxins was dependent on the wine matrix, being higher in white than in red wine. Bentonite was the most efficient fining agent, removing both aflatoxins (10 μg/L total) from the white wine and 100% of aflatoxin B1 and 82% of aflatoxin B2 from red wine. The impact of bentonite on white wine chromatic characteristics was low (color difference, ΔE* = 1.35). For red wine, bentonite addition caused a higher impact on wine’ chromatic characteristics (ΔE* = 4.80) due to the decrease in total anthocyanins, although this decrease was only 1.5 points of color intensity. Considering the high efficiency of bentonite in aflatoxins B1 and B2 removal and despite the impact on red wine color, bentonite is a very good technological solution for aflatoxin removal in white and red wines.

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Chagas, Ricardo, Sara Monteiro, and Ricardo Boavida Ferreira. "Assessment of Potential Effects of Common Fining Agents Used for White Wine Protein Stabilization." American Journal of Enology and Viticulture 63, no. 4 (August 17, 2012): 574–78. http://dx.doi.org/10.5344/ajev.2012.12016.

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Deckwart, Marina, Carsten Carstens, Manuella Webber-Witt, Volker Schäfer, Lisa Eichhorn, Franziska Schröter, Markus Fischer, Knut Brockow, Monika Christmann, and Angelika Paschke-Kratzin. "Impact of wine manufacturing practice on the occurrence of fining agents with allergenic potential." Food Additives & Contaminants: Part A 31, no. 11 (October 9, 2014): 1805–17. http://dx.doi.org/10.1080/19440049.2014.963700.

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DALE, C. J., L. O. MORRIS, A. LYDDIATT, and R. V. LEATHER. "STUDIES ON THE MOLECULAR BASIS OF WORT CLARIFICATION BY COPPER FINING AGENTS (KAPPA CARRAGEENAN)." Journal of the Institute of Brewing 101, no. 4 (July 8, 1995): 285–88. http://dx.doi.org/10.1002/j.2050-0416.1995.tb00869.x.

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Kang, Wenyu, Richard A. Muhlack, Keren A. Bindon, Paul A. Smith, Jun Niimi, and Susan E. P. Bastian. "Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors." Molecules 24, no. 24 (December 13, 2019): 4578. http://dx.doi.org/10.3390/molecules24244578.

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Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consumers’ requirements. The research presented was the first to investigate the effect of a potato protein dose on the kinetics of tannin and phenolic removal compared to gelatin for two unfined Cabernet Sauvignon wines. To further understand the results, the influence of the wine matrix and fining parameters (including pH, ethanol concentration, sugar concentration, temperature, and agitation) were tested according to a fractional 25-1 factorial design on one of the Cabernet Sauvignon wines using potato proteins. The results from the factorial design indicate that potato protein fining was significantly influenced by wine pH, ethanol concentration, fining temperature as well as an interaction (pH × ethanol) but not by sugar content or agitation. Insights into the steps required for the optimisation of fining were gained from the study, revealing that potato protein fining efficiency could be increased by treating wines at higher temperatures (20 °C, rather than the conventional 10–15 °C), and at both a lower pH and/or alcohol concentration.

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Mirzaaghaei, Marzieh, Sayed Amir Hossein Goli, and Milad Fathi. "Clarification of apple juice using activated sepiolite as a new fining clay." Clay Minerals 52, no. 4 (December 2017): 497–508. http://dx.doi.org/10.1180/claymin.2017.052.4.07.

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AbstractThe function of acid-activated sepiolite clay was evaluated for use in the clarification of apple juice. Optimizing the clarification process was done using response surface methodology (RSM) considering juice turbidity as a response. The efficiency of sepiolite in terms of clarification was compared to that of bentonite and a combination of these fining agents with gelatin and silica gel at optimal conditions. The conditions of 0.05% clay concentration at a temperature of 50°C for 7 h were deemed optimal in terms of juice clarification. The present results showed that treatment of sepiolitegelatin-silica gel was the most active fining agent with 99.7% reduction in apple-juice turbidity. The rate of turbidity, the viscosity, the total phenolic contents and the colour changes were fitted to first-, zero-, first- and zero-order kinetic models, respectively.

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Gil-Muñoz, Jiménez-Martínez, Bautista-Ortín, and Gómez-Plaza. "Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines." Molecules 24, no. 13 (July 1, 2019): 2423. http://dx.doi.org/10.3390/molecules24132423.

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(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.

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FICAGNA, Evandro, Angelo GAVA, Simone Bertazzo ROSSATO, César Valmor ROMBALDI, and Dionísio BORSATO. "Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design." Food Science and Technology 40, no. 3 (September 2020): 729–35. http://dx.doi.org/10.1590/fst.18719.

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Ben Aziz, Mohamed, Laetitia Mouls, Hélène Fulcrand, Hicham Douieb, and Hassan Hajjaj. "Phenolic compounds of Moroccan red press wines: Influence of fining agents and micro-oxygenation treatments." LWT 78 (May 2017): 143–50. http://dx.doi.org/10.1016/j.lwt.2016.12.034.

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Weber, Patrick, Hans Steinhart, and Angelika Paschke. "Investigation of the Allergenic Potential of Wines Fined with Various Proteinogenic Fining Agents by ELISA." Journal of Agricultural and Food Chemistry 55, no. 8 (April 2007): 3127–33. http://dx.doi.org/10.1021/jf063436s.

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Sun, Xiangyu, Yuxue Niu, Tingting Ma, Pingkang Xu, Weidong Huang, and Jicheng Zhan. "Determination, content analysis and removal efficiency of fining agents on ochratoxin A in Chinese wines." Food Control 73 (March 2017): 382–92. http://dx.doi.org/10.1016/j.foodcont.2016.08.025.

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Braga, Asençao, Fernanda Cosme, Jorge Manuel Ricardo-da-Silva, and Olga Laureano. "Gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics." OENO One 41, no. 4 (December 31, 2007): 203. http://dx.doi.org/10.20870/oeno-one.2007.41.4.836.

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Aims: Describe and compare some characteristics, such as molecular weight (MW) distribution and surface charge density of commercial protein fining agents and to enhance the understanding of their effect on wine chemical and sensory characteristics.Methods and results: Protein (casein, potassium caseinate and gelatine) MW distribution was characterised by electrophoresis. These proteins were added to a red and a white wine, in order to evaluate its effect on colour, phenolic compounds and sensory attributes.Conclusion: A band at 30.0 kDa characterised casein and potassium caseinate. Gelatines showed polydispersion on the MW distribution, gelatine GSQ on the higher MW (> 43.0 kDa) and gelatine GL on the lower MW (< 43.0 kDa). Despite the fact that casein and potassium caseinate had similar MW distribution, casein decreased essentially the monomeric ((+) - catechin and (-) - epicatechin) while the potassium caseinate showed a lower influence on these compounds. Also, among the two gelatines used, a different behaviour was observed. The gelatine characterised by a polydispersion below 43.0 kDa depleted more the polymeric tannin fractions than the gelatine characterised by a polydispersion above 43.0 kDa. That gelatine has also decreased colour intensity and coloured anthocyanins of red wine but the hue remains unchanged. Addition of fining agents did not affect greatly the concentration of monomeric anthocyanins. Sensory analysis showed that wines fined with the different proteins presented distinct characteristics.Significance and impact of study: The knowledge of the physico-chemical characteristics, such as MW distribution and surface charge density, is important for wine fining optimisation and consequently for the wine quality.

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Karamanidou, Asimenia, Stamatina Kallithraka, and Efimia Hatzidimitriou. "Fining of red wines: effects on their analytical and sensory parameters." OENO One 45, no. 1 (March 31, 2011): 47. http://dx.doi.org/10.20870/oeno-one.2011.45.1.1481.

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Aim: 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.Methods and Results: 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 V. vinifera 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.Conclusion: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.Significance and impact of the study: 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.

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Castellari, Massimo, Andrea Versari, Alessandra Fabiani, Giuseppina Paola Parpinello, and Sergio Galassi. "Removal of Ochratoxin A in Red Wines by Means of Adsorption Treatments with Commercial Fining Agents." Journal of Agricultural and Food Chemistry 49, no. 8 (August 2001): 3917–21. http://dx.doi.org/10.1021/jf010137o.

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RUEDIGER, GREG A., KEVIN H. PARDON, ALEX N. SAS, PETER W. GODDEN, and ALAN P. POLLNITZ. "Removal of pesticides from red and white wine by the use of fining and filter agents." Australian Journal of Grape and Wine Research 10, no. 1 (March 12, 2008): 8–16. http://dx.doi.org/10.1111/j.1755-0238.2004.tb00003.x.

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Castillo-Sánchez, J. X., M. S. García-Falcón, J. Garrido, E. Martínez-Carballo, L. R. Martins-Dias, and X. C. Mejuto. "Phenolic compounds and colour stability of Vinhão wines: Influence of wine-making protocol and fining agents." Food Chemistry 106, no. 1 (January 2008): 18–26. http://dx.doi.org/10.1016/j.foodchem.2007.04.069.

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Salaha, Marie-Jeanne, Maria Metafa, and Panos Lanaridis. "Ochratoxin a occurrence in Greek dry and sweet wines." OENO One 41, no. 4 (December 31, 2007): 225. http://dx.doi.org/10.20870/oeno-one.2007.41.4.839.

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Aims: To assess ochratoxin A (OTA) presence in Greek wines, according to the production area and the technology, as OTA risk is higher in wines from southern Europe. The effect of fining agents was examined in order to investigate OTA reduction.Methods and results: Dry and sweet wines issued from research programs and trade wines were analyzed, according to the official HPLC method. Greek dry wines do not exceed the European limit of 2 ng/mL. The amount of OTA (in ng/mL) varies between 0 - 1,18 for dry white wines, 0 -1,00 for dry red wines. Among sweet wines, only fortified wines without alcoholic fermentation range between 0,50 -7,64, while other sweet wines range between 0,05 -1,73. Dry yeast reduced OTA by 25 - 60 % according to dosage and duration (1-10 weeks) while the effect of bentonite was 33 - 40 % reduction for a treatment of 3-6 days.Conclusion: The picture for Greek wine production is positive, even in case of a future lowering of the European limit. OTA risk seems higher in the islands, particularly for some dessert wines. Results from wine treatment with fining agents support the theory of OTA adsorption onto suspended solids and the beneficial effect of yeast presence.Significance and impact of study: Assessment of OTA danger for Greek wines and information concerning the effect of fining agents contribute to the production of wines free from contaminants and support wine economy.

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Webber-Witt, M., M. Deckwart, C. Carstens, L. Eichhorn, K. Brockow, V. Schaefer, A. Paschke-Kratzin, and M. Christmann. "Effect of Various Treatments and Filtration Methods on Eliminating Residues of Casein-based Fining Agents from Wine." American Journal of Enology and Viticulture 66, no. 3 (April 23, 2015): 388–92. http://dx.doi.org/10.5344/ajev.2015.14122.

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Ma, Teng-Zhen, Peng-Fei Gong, Rong-Rong Lu, Bo Zhang, Antonio Morata, and Shun-Yu Han. "Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine." Molecules 25, no. 11 (June 8, 2020): 2657. http://dx.doi.org/10.3390/molecules25112657.

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The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ‘Italian Riesling’ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. The clarity, physicochemical indexes, volatile components, and aromatic attributes of treated wines were investigated. Both the fining agents and mechanical clarification treatments increased the transmittance and decreased the color intensity of icewine samples. Bentonite fining significantly influenced the total sugar content, total acidity and volatile acidity. Total acidity decreased 2–3.5% and volatile acidity 2–12%. MF showed the greatest influence on total phenol content, decreasing the initial content by 12%, while other treatments by less than 8%. Volatile analysis indicated that both the categories and contents of volatile compounds of wine samples decreased. MF treatment showed the most significant influence, while SP fining showed much lower impact. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, respectively. Furthermore, with high impact on aroma were: ethyl hexanoate which reduced by 20–80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3–33% and linalool decreased by 10–20% and undetected for BT. Principle component analysis indicated that icewine clarified by different methods could be distinguished and positively correlated with odor-active compounds. Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines.

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Deckwart, Marina, Carsten Carstens, Manuella Webber-Witt, Volker Schäfer, Lisa Eichhorn, Sophie Kang, Markus Fischer, Knut Brockow, Monika Christmann, and Angelika Paschke-Kratzin. "Development of a Sensitive ELISA for the Detection of Casein-Containing Fining Agents in Red and White Wines." Journal of Agricultural and Food Chemistry 62, no. 28 (July 7, 2014): 6803–12. http://dx.doi.org/10.1021/jf5006098.

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Philipp, Christian, Phillip Eder, Moritz Hartmann, Elsa Patzl-Fischerleitner, and Reinhard Eder. "Plant Fibers in Comparison with Other Fining Agents for the Reduction of Pesticide Residues and the Effect on the Volatile Profile of Austrian White and Red Wines." Applied Sciences 11, no. 12 (June 9, 2021): 5365. http://dx.doi.org/10.3390/app11125365.

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Pesticide residues in Austrian wines have so far been poorly documented. In 250 wines, 33 grape musts and 45 musts in fermentation, no limit values were exceeded, but in some cases high levels (>0.100 mg/L) of single residues were found, meaning that a reduction of these levels before bottling could make sense. In the course of this study, a white and a red wine were spiked with a mix of 23 pesticide residues from the group of fungicides (including botryticides), herbicides and insecticides. The influence of the following treatments on residue concentrations and volatile profiles were investigated: two activated charcoal products, a bentonite clay, two commercial mixed fining agents made of bentonite and charcoal, two yeast cell wall products, and a plant fiber-based novel filter additive. The results of this study show that all the agents tested reduced both residues and volatile compounds in wine, with activated charcoal having the strongest effect and bentonite the weakest. The mixed agents and yeast wall products showed less aroma losses than charcoal products, but also lower residue reduction. Plant fibers showed good reduction of pesticides with moderate aroma damage, but these results need to be confirmed under practical conditions.

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Kuśnierz, Anna A., Marcin Środa, Magda Kosmal, and Paweł Pichniarczyk. "Thermal analysis of the glass batch with a higher content of raw materials substitution based on selected fining agents." Journal of Thermal Analysis and Calorimetry 130, no. 1 (May 26, 2017): 229–47. http://dx.doi.org/10.1007/s10973-017-6450-x.

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Pettinelli, Stefano, Matteo Pollon, Lorenzo Costantini, Andrea Bellincontro, Susana R. Segade, Luca Rolle, and Fabio Mencarelli. "Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio ( Vitis vinifera L.) wine." Journal of the Science of Food and Agriculture 100, no. 14 (August 4, 2020): 5269–75. http://dx.doi.org/10.1002/jsfa.10577.

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Quintela, S., M. C. Villarán, I. López De Armentia, and E. Elejalde. "Ochratoxin A removal from red wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan." Food Additives & Contaminants: Part A 29, no. 7 (July 2012): 1168–74. http://dx.doi.org/10.1080/19440049.2012.682166.

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Journal articles on the topic 'Fining agents'

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