INFLUENCE OF POTATO AND PEA PROTEIN FINING ON THE CHROMATIC PROFILE FEATURES OF RARA NEAGRA WINE
Due to food security issues associated to use of animal proteins and the rising demand for non-animal-based fining agents, the wine industry is becoming more interested in developing alternatives to conventional protein fining. This study evaluated the effects of several protein finin...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Technical University of Moldova
2024-09-01
|
| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://press.utm.md/index.php/jes/article/view/10-pdf/10-pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832539963734884352 |
|---|---|
| author | VLADEI, Natalia ARSENI, Alexandra |
| author_facet | VLADEI, Natalia ARSENI, Alexandra |
| author_sort | VLADEI, Natalia |
| collection | DOAJ |
| description | Due to food security issues associated to use of animal proteins and the rising demand for non-animal-based fining agents, the wine industry is becoming more interested in developing alternatives to conventional protein fining. This study evaluated the effects of several protein fining agents on the color and phenolic content of Rara Neagra red wine. Wines that were fined with proteins from potatoes and peas were contrasted with gelatin treated wines and untreated control wines. Variations in color and phenolic content revealed that plant and animal proteins had different capacities for clarification and interaction with colorless phenolics and anthocyanins, which had significant effects on color characteristics. The experimental study revealed that, in comparison to gelatin, potato and pea protein extracts were more protective in lowering the overall polyphenol level of Rara Neagra wines. Similar to other proteinaceous fining agents, the acquired data demonstrated a minor decrease in color intensity and a low decrease in the quantity of total anthocyanins. Overall, results showed that potato protein and pea protein could be used as effective fining alternatives to animal proteins, and their effectiveness should be researched in different variations dependingon the chemical composition or variety of the wines. |
| format | Article |
| id | doaj-art-4fed07f83afd46cbb350bb25042c0b43 |
| institution | Kabale University |
| issn | 2587-3474 2587-3482 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Technical University of Moldova |
| record_format | Article |
| series | Journal of Engineering Science (Chişinău) |
| spelling | doaj-art-4fed07f83afd46cbb350bb25042c0b432025-02-05T05:40:31ZengTechnical University of MoldovaJournal of Engineering Science (Chişinău)2587-34742587-34822024-09-01XXXI3117129https://doi.org/10.52326/jes.utm.2024.31(3).10INFLUENCE OF POTATO AND PEA PROTEIN FINING ON THE CHROMATIC PROFILE FEATURES OF RARA NEAGRA WINEVLADEI, Natalia0https://orcid.org/0000-0003-1094-6812ARSENI, Alexandra1https://orcid.org/0009-0002-0166-4215Technical University of Moldova,168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaTechnical University of Moldova,168 Stefan cel Mare Blvd., Chisinau, Republic of MoldovaDue to food security issues associated to use of animal proteins and the rising demand for non-animal-based fining agents, the wine industry is becoming more interested in developing alternatives to conventional protein fining. This study evaluated the effects of several protein fining agents on the color and phenolic content of Rara Neagra red wine. Wines that were fined with proteins from potatoes and peas were contrasted with gelatin treated wines and untreated control wines. Variations in color and phenolic content revealed that plant and animal proteins had different capacities for clarification and interaction with colorless phenolics and anthocyanins, which had significant effects on color characteristics. The experimental study revealed that, in comparison to gelatin, potato and pea protein extracts were more protective in lowering the overall polyphenol level of Rara Neagra wines. Similar to other proteinaceous fining agents, the acquired data demonstrated a minor decrease in color intensity and a low decrease in the quantity of total anthocyanins. Overall, results showed that potato protein and pea protein could be used as effective fining alternatives to animal proteins, and their effectiveness should be researched in different variations dependingon the chemical composition or variety of the wines.https://press.utm.md/index.php/jes/article/view/10-pdf/10-pdfclarificationchromatic indicesplant proteinstabilization |
| spellingShingle | VLADEI, Natalia ARSENI, Alexandra INFLUENCE OF POTATO AND PEA PROTEIN FINING ON THE CHROMATIC PROFILE FEATURES OF RARA NEAGRA WINE Journal of Engineering Science (Chişinău) clarification chromatic indices plant protein stabilization |
| title | INFLUENCE OF POTATO AND PEA PROTEIN FINING ON THE CHROMATIC PROFILE FEATURES OF RARA NEAGRA WINE |
| title_full | INFLUENCE OF POTATO AND PEA PROTEIN FINING ON THE CHROMATIC PROFILE FEATURES OF RARA NEAGRA WINE |
| title_fullStr | INFLUENCE OF POTATO AND PEA PROTEIN FINING ON THE CHROMATIC PROFILE FEATURES OF RARA NEAGRA WINE |
| title_full_unstemmed | INFLUENCE OF POTATO AND PEA PROTEIN FINING ON THE CHROMATIC PROFILE FEATURES OF RARA NEAGRA WINE |
| title_short | INFLUENCE OF POTATO AND PEA PROTEIN FINING ON THE CHROMATIC PROFILE FEATURES OF RARA NEAGRA WINE |
| title_sort | influence of potato and pea protein fining on the chromatic profile features of rara neagra wine |
| topic | clarification chromatic indices plant protein stabilization |
| url | https://press.utm.md/index.php/jes/article/view/10-pdf/10-pdf |
| work_keys_str_mv | AT vladeinatalia influenceofpotatoandpeaproteinfiningonthechromaticprofilefeaturesofraraneagrawine AT arsenialexandra influenceofpotatoandpeaproteinfiningonthechromaticprofilefeaturesofraraneagrawine |