Alternative Fining Agents
Topic: Alternative Vegetable Fining Agents: Patatin P.
Word count discounting headings, works cited, and title page – 1,500.
Luann Steele
VIT215 Enology
Research Paper
Topic: Alternative Vegetable Fining Agents: Patatin P.
Introduction
There is gaining interest by the food and winemaking industry in the search for the development of alternative fining agents that are both economical, and efficient, have the least allergenic reactions in susceptible subjects, and can produce the same effects as traditional commercial products available1/2. Animal-based fining proteins have been used to modulate astringency which can be considered one of the most important characteristics of a wine1. Studies have been conducted on several different plant-based proteins and it was found that a glycoprotein, called Patatin P, has the potential to be the product of replacement for traditional fining agents due to its ability to reduce astringencies1. This alternative fining agent is recovered from a potato aqueous by-product and may be an economical replacement for potentially allergenic proteins1/2/3.
History
Fining practices in both clarification and improvement to astringency in wine, has been as common throughout history as it is common today. These practices have been the topic of discussions for the last 20 years2. Traditional practices are being challenged by the wine industry and concerned, educated consumers. The industry is anticipating more efficient and economical choices of winemaking products, have availability of those products, and have the authority to use those products in an effective manner. Were as consumers ...
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2. Tschiersch, C., Nikfardjam, M.P., Schmidt, O., Schwack, W. 2010. Degree of hydrolysis of some vegetable proteins used as fining agent and its influence on polyphenol removal from red wine. European Food Research Technology (2010) 231:65-74
3. Ribereau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. 2006. HandBook of Enology, Volume 2: The Chemistry of Wine Stabilization and Treatments. West Sussex, (England): John Wiley and Sons Ltd.
4. Zoecklein, B., Fugelsang, K., Gump, B., Nury, F. 1999. Wine Analysis and Production. New York (NY): Kluwer Academic/Plenum Publishers.
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6. Jacobson, J. 2006. Introduction to Wine Laboratory Practices and Procedures. New York (NY): Springer Science+Business Media, Inc.
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Burkons, R. Tasting Panel the Magazine: Rao’s Signature Wines Open in Las Vegas (2009) Retrieved April, 17, 2011, https://www.strawberryridge.com/raos/press/TastingPanelMagazine-Sept09.pdf
University of Pennsylvania Museum of Archaeology and Anthropology. “The Origins and Ancient History of Wine” http://www.penn.museum/sites/wine/wineintro.html.
In the span of only a few pages, L.B. Church has given us an overview of the winemaking process. He has done so with sufficient detail for those in the chemistry community to follow along, yet still in a cursory enough manner as to not bog them down with the unnecessary. Written as if it were the procedure of an experiment, he has given enough information for the experiment to be repeated, tested, validated and improved upon. And that is almost assuredly his goal from the very beginning, as it must be for any published author in the chemistry community.
Another symptom of the decrease in wine sales is due to the lack of awareness among consumers about the types of wine available. In a restaurant setting consumers often shy away from ordering wine because they may feel uneducated about the types of wine offered or uncertain about which wine would best compliment their entrée. Restaurants have attempted to address this problem by educating their servers and providing progressive wine lists, but if a person doesn’t understand the difference between a blush wine and a full-bodied wine or if they feel it is a hassle to ask questions the end result is the same, no wine has been sold.
...s for their growth and development. 5mL from each bucket was added to the specified beaker and left for 10 minutes. 90mL was then added to there specified beaker and left for another 10 minutes. This process activated the yeast. Once the yeast was activated they were added back to their specific bucket into 1 point in the grape must. The grape must was not stirred and was slowly and carefully placed into a cooler environment where the fermentation process could begin. After 8 days in primary fermentation the grape must was filtered using a sieve and a chuck cloth to remove any dead yeast and grape skins. The grape juice was then poured into the specified bottle and an air lock was placed on top to prevent oxygen from entering but allowing carbon dioxide to escape so that pressure did not build up in the bottles. This started the secondary fermentation process.
The global wine industry is being influenced by numerous factors, specifically consumer demand and changes in the way wine is produced and sold (Old vs. New). In regards, consumers and producers have shifted away from the traditions of the Old World and have transitioned to accept the innovating techniques the New World has brought to the wine industry, thus the challenge the new world is presenting upon the old.
Robert Mondavi built a state-of-the-art winery that became a premium winemaking facility as well as conveying a unique sense of Mondavi wines to the visitors. Soon the new winery became a place where the best practices in the production of premium wines were developed, eventually establishing the standard in the wine industry. Robert Mondavi was the first winemaker who assembled experts with various back¬grounds in the fields of viticulture and winemaking to give advice on the new wines. He also developed new technology that allowed special handling of grapes and the cold fermentation of white wines. Furthermore, Mondavi's company created process innovations, such as steel fermentation tanks, vacuum corking of bottles, and aging of wines in new French oak barrels. Dedicated to growing vines naturally, Robert Mon¬davi introduced a natural farming and conservation program that allowed enhanced grape quality, environmental protection, and worker health.
Cordano, Mark, R. Scott Marshall, and Murray Silverman. 2005. “The greening of the California wine industry: Implications for regulators and industry associations”. Journal of Wine Research. Vol. 16, No. 2:151-169
The domestic wine market for Australian wines is approximately $2.8 billion. Australians consume around 530 million litres annually of which 16.6% is imported. Research indicates winery tourism is increasing (see table 1)
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One of the oldest grapes grown to make wine, Pinot Noir is considered the great wine grape. Its origin dates back to the Ancient Romans calling this grape Helvenacia Minor. They cultivated this grape as early as the first century AD. It is very delicate and many wine experts favor its taste. In the recently released movie Sideways they talked about the grapes superior flavor to merlot or any other grape. The movie went on and on about the complexity of the grape. The movie itself boosted Pinot Noir sales by thirty percent.
Alongside the 48th parallel, near the world’s northerly limit for viticulture, is the Champagne AOC. The Champagne only contains one AOC, while Burgundy includes over 110 AOCs. Burgundy has its AOCs spread over 8,450 hectares, equated to Champagne, who sits on 31,000 hectares with just its one AOC. “Only having one AOC for Champagne is largely driven by the commercial influence of the Grandes Marques who blend wines from throughout the Region and do not want regional & vineyard differences profiled” (Education: The Champagne).
Red liquid sweet but bitter, the taste leaves the drinker wanting more. It's been a long hard week, and waiting at home for you is a nice bottle of red wine from one of the best local wineries. Wine has been around since about 6600 BC; and slowly but surely it grew to become one of the most money making industry in Sonoma County, wine itself. When looking and hearing at economic growth or impact, the main topics that are talked about are climate change, college, or even sports. Little do we know that wine has had impacted the growth in Sonoma County. Throughout this paper we will be looking at the history of wine, and the impact of wine in Sonoma county.
When initially analyzing the Old World Wine Industry versus the New World Wine Industry, the differences are evident. Strong representations of this include factors such as size, production methods, brand equity, and production orientation. Through conducting an analysis using Porter’s Five Forces, one can clearly see the clear delineating factors between the Old and New World.
Alcohol is a class of organic compounds that is characterized by the presence of one or more hydroxyl groups (-OH) attached to a carbon atom. Alcohol was unknowingly produced centuries ago when fermentation occurred to crushed grapes (Pines, 1931). In today’s society alcohol is produced for the use of household products such as varnishes, cleaning products, but is more commercially important in the liquor business. A chemical process called fermentation accomplishes the production of ethanol, the alcohol or liquor. From there, the ethanol goes through distinct processes to become the dark and clear liquors on the store shelves.