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
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Esters are defined as molecules consisting of a carbonyl group which is adjacent to an ether linkage. They are polar molecules which are less polar than alcohols but more so than ethers, due to their degree of hydrogen bonding ability. Most often derived from reacting an alcohol with a carboxylic acid, esters are a unique, ubiquitous class of compounds with many useful applications in both natural and industrial processes 1. For example, within mammals, esters are used in triglycerides and other lipids as they are the main functional group attacking fatty acids to the glycerol chain 2. A unique property of esters is their tendency to give off distinct aromas such as the scent of apples (Ethyl caprylate) and bananas (Isoamyl acetate). This is of a unique importance especially in industries that utilize flavors and aromas such as the tobacco, candy and alcohol industry. Consistent research is conducted in order to enhance and increase the effectiveness of esters in these products 3.
The first procedure requires one 10mL volumetric pipette, one 50mL buret, two small beakers, one labeled “vinegar” and the other labeled “NaOH”, three 250mL Erlenmeyer flasks, labeled one, two and three, and one large beaker for waste collection. Collect 50mL of vinegar in the beaker labeled “vinegar” and record the brand and listed concentration of vinegar. Then collect about 60mL of NaOH in the beaker labeled “NaOH” and record its concentration.
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Alcohol is an ethanol containing substance that is a common beverage in many social and private settings. Alcohol is also a teratogen, therefore alcohol co...
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