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The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide
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Autores
Orientador(es)
Resumo(s)
The present work tries to identify the (bio)chemical mechanism underlying protein haze formation in wines, a common defect in many commercial wines. In particular, this work is centred on the role played by sulfur dioxide, an additive widely used in the oenological sector, in this phenomenon, as it was recently shown to be one of the multiple factors implicated of protein instability.
In order to define and interpret the interactions of sulphur dioxide with the wine proteins, the protein profiles of different varietal wines, prepared from Portuguese white grapes such as Alvarinho, Arinto, Encruzado, Macabeu, Moscatel Galego, Moscatel of Setúbal and Viosinho of two different vintages have been characterized.
The results show that wines produced with certain varieties are more prone to protein haze than others in the presence of sulfur dioxide, both for their protein content and for the protein classes contained in them
Descrição
Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto
Palavras-chave
protein haze sulfur dioxide Portuguese wines white wine chromatography
Contexto Educativo
Citação
Matesi, F.G. - The mechanism of the protein haze formation in white wine. The role of the sulfur dioxide. Lisboa: ISA, 2019, 94 p.