Evaluation of ultrasound treatment on wine protein stability

Haziness is among the most important factors in a high quality wine. Consumers expect a clear solution, even when this does not interfere with olfactory and gustatory characteristics. Ultrasound at 20kHz produces cavitation, which results in colloidal particles collapsing due to pressure increase in...

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Detalles Bibliográficos
Autor principal:	Osorio B., Mónica S.
Otros Autores:	Cardona, Jorge
Formato:	Tesis
Lenguaje:	Inglés
Publicado:	Zamorano: Escuela Agrícola Panamericana, 2019 2019
Materias:	Amplitude Cavitation, Colloids Sonication Turbidity
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/6553

id	ZAMORANO6553
record_format	dspace
spelling	ZAMORANO65532023-03-24T15:02:20Z Evaluation of ultrasound treatment on wine protein stability Osorio B., Mónica S. Cardona, Jorge García, Claudia Celotti, Emilio Bellantuono, Elisabetta Amplitude Cavitation, Colloids Sonication Turbidity Haziness is among the most important factors in a high quality wine. Consumers expect a clear solution, even when this does not interfere with olfactory and gustatory characteristics. Ultrasound at 20kHz produces cavitation, which results in colloidal particles collapsing due to pressure increase in the medium. The objective of this study was to evaluate ultrasound effects on protein behavior and stability. Two white wines were submitted to protein stability analyzes, including thermal stability, cold tannin test, ProtoCheck®, particle size, surface electrical charge (SEC) and protein qualification. Randomized complete block designs with factorial arrangements were applied with two times and three amplitudes (phase I) and a similar arrangement including the effect of bentonite (phase II). Thaumatin-like proteins (responsible for haziness) were observed in both wines. Some combinations of amplitude and time were effective in turbidity reduction. In most cases, 90% amplitude was most effective reducing turbidity, although not always reaching total wine stabilization. Cold tannin test revealed that samples subjected to 60 and 90% amplitude reached stability (26-30 NTUs). SEC analysis showed changes in charge due to ultrasound application, requiring different amounts of cationic polymer to neutralize solutions (phase I). Bentonite addition resulted in a generalized protein stabilization. Bentonite concentration was too high to determine ultrasound effectiveness, except for SEC, where combination of ultrasound and bentonite resulted in decrease of protein reactivity. Further investigations should focus on identifying adequate bentonite concentrations to work in combination with ultrasound, determine ultrasound effect on protein concentration and conduct electrophoresis to identify wine protein structure. 2019-11-26T21:41:41Z 2019-11-26T21:41:41Z 2019 Thesis https://bdigital.zamorano.edu/handle/11036/6553 eng 30 p. Copyright, Escuela Agrícola Panamericana, 2019 http://creativecommons.org/licenses/by-nc-nd/3.0/es closedAccess Zamorano Zamorano: Escuela Agrícola Panamericana, 2019
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Amplitude Cavitation, Colloids Sonication Turbidity
spellingShingle	Amplitude Cavitation, Colloids Sonication Turbidity Osorio B., Mónica S. Evaluation of ultrasound treatment on wine protein stability
description	Haziness is among the most important factors in a high quality wine. Consumers expect a clear solution, even when this does not interfere with olfactory and gustatory characteristics. Ultrasound at 20kHz produces cavitation, which results in colloidal particles collapsing due to pressure increase in the medium. The objective of this study was to evaluate ultrasound effects on protein behavior and stability. Two white wines were submitted to protein stability analyzes, including thermal stability, cold tannin test, ProtoCheck®, particle size, surface electrical charge (SEC) and protein qualification. Randomized complete block designs with factorial arrangements were applied with two times and three amplitudes (phase I) and a similar arrangement including the effect of bentonite (phase II). Thaumatin-like proteins (responsible for haziness) were observed in both wines. Some combinations of amplitude and time were effective in turbidity reduction. In most cases, 90% amplitude was most effective reducing turbidity, although not always reaching total wine stabilization. Cold tannin test revealed that samples subjected to 60 and 90% amplitude reached stability (26-30 NTUs). SEC analysis showed changes in charge due to ultrasound application, requiring different amounts of cationic polymer to neutralize solutions (phase I). Bentonite addition resulted in a generalized protein stabilization. Bentonite concentration was too high to determine ultrasound effectiveness, except for SEC, where combination of ultrasound and bentonite resulted in decrease of protein reactivity. Further investigations should focus on identifying adequate bentonite concentrations to work in combination with ultrasound, determine ultrasound effect on protein concentration and conduct electrophoresis to identify wine protein structure.
author2	Cardona, Jorge
author_facet	Cardona, Jorge Osorio B., Mónica S.
format	Tesis
author	Osorio B., Mónica S.
author_sort	Osorio B., Mónica S.
title	Evaluation of ultrasound treatment on wine protein stability
title_short	Evaluation of ultrasound treatment on wine protein stability
title_full	Evaluation of ultrasound treatment on wine protein stability
title_fullStr	Evaluation of ultrasound treatment on wine protein stability
title_full_unstemmed	Evaluation of ultrasound treatment on wine protein stability
title_sort	evaluation of ultrasound treatment on wine protein stability
publisher	Zamorano: Escuela Agrícola Panamericana, 2019
publishDate	2019
url	https://bdigital.zamorano.edu/handle/11036/6553
work_keys_str_mv	AT osoriobmonicas evaluationofultrasoundtreatmentonwineproteinstability
_version_	1808119074331295744

Evaluation of ultrasound treatment on wine protein stability

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