Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines

Protein denaturation in white wines results into a hazy suspension with precipitate formation, affecting negatively their commercialization. The aim of this study was to identify a number of non-protein factors of wines, which exhibit a modulating effect upon haze formation and interfere with protei...

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Autores principales:	de Bruijn,Johannes, Loyola,Cristina, Arumí,José Luis, Martínez,José
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2014
Materias:	Electrical conductivity haze iron multiple regression analysis sulfate Vitis vinifera
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000400017
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spelling	oai:scielo:S0718-583920140004000172018-10-01Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc winesde Bruijn,JohannesLoyola,CristinaArumí,José LuisMartínez,José Electrical conductivity haze iron multiple regression analysis sulfate Vitis vinifera Protein denaturation in white wines results into a hazy suspension with precipitate formation, affecting negatively their commercialization. The aim of this study was to identify a number of non-protein factors of wines, which exhibit a modulating effect upon haze formation and interfere with protein precipitation in white wines, applying stepwise multiple regression analysis. The influence of intrinsic non-protein factors, including surface and groundwater quality, on protein haze formation assessed by the heat test was studied. Experiments were performed on 18 Sauvignon Blanc wines from six Chilean valleys. The influence of non-protein factors (pH, electrical conductivity [EC], total and volatile acidity, alcohol, free and total sulfur dioxide, total polyphenols, and chloride, sulfate, K, Na, Ca, Mg, and Fe concentrations) on haze response was evaluated by means of multiple regression analysis. Significant contribution (p < 0.05) of EC, sulfate and Fe concentrations to protein haze was found. Due to multi-collinearity between sulfate and Fe concentrations, the multi-linear model of haze response was reduced to: Haze = -184 + 2.95 x [Protein] - 62.3 x [Fe] + 0.17 x EC (r a = 0.901). Electric conductivities of wine and surface water were correlated (p = 0.037); good correlations were also found between sulfate concentrations in wine and surface water (p = 0.003), and groundwater (p = 0.022). No correlation was detected for Fe. This study elucidates that protein haze formation in white wine is a multi-factorial process. Iron, EC, and sulfate, in addition to protein itself, have to be considered as factors that modulate wine protein hazing.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.74 n.4 20142014-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000400017en10.4067/S0718-58392014000400017
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Electrical conductivity haze iron multiple regression analysis sulfate Vitis vinifera
spellingShingle	Electrical conductivity haze iron multiple regression analysis sulfate Vitis vinifera de Bruijn,Johannes Loyola,Cristina Arumí,José Luis Martínez,José Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines
description	Protein denaturation in white wines results into a hazy suspension with precipitate formation, affecting negatively their commercialization. The aim of this study was to identify a number of non-protein factors of wines, which exhibit a modulating effect upon haze formation and interfere with protein precipitation in white wines, applying stepwise multiple regression analysis. The influence of intrinsic non-protein factors, including surface and groundwater quality, on protein haze formation assessed by the heat test was studied. Experiments were performed on 18 Sauvignon Blanc wines from six Chilean valleys. The influence of non-protein factors (pH, electrical conductivity [EC], total and volatile acidity, alcohol, free and total sulfur dioxide, total polyphenols, and chloride, sulfate, K, Na, Ca, Mg, and Fe concentrations) on haze response was evaluated by means of multiple regression analysis. Significant contribution (p < 0.05) of EC, sulfate and Fe concentrations to protein haze was found. Due to multi-collinearity between sulfate and Fe concentrations, the multi-linear model of haze response was reduced to: Haze = -184 + 2.95 x [Protein] - 62.3 x [Fe] + 0.17 x EC (r a = 0.901). Electric conductivities of wine and surface water were correlated (p = 0.037); good correlations were also found between sulfate concentrations in wine and surface water (p = 0.003), and groundwater (p = 0.022). No correlation was detected for Fe. This study elucidates that protein haze formation in white wine is a multi-factorial process. Iron, EC, and sulfate, in addition to protein itself, have to be considered as factors that modulate wine protein hazing.
author	de Bruijn,Johannes Loyola,Cristina Arumí,José Luis Martínez,José
author_facet	de Bruijn,Johannes Loyola,Cristina Arumí,José Luis Martínez,José
author_sort	de Bruijn,Johannes
title	Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines
title_short	Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines
title_full	Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines
title_fullStr	Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines
title_full_unstemmed	Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines
title_sort	effect of non-protein factors on heat stability of chilean sauvignon blanc wines
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000400017
work_keys_str_mv	AT debruijnjohannes effectofnonproteinfactorsonheatstabilityofchileansauvignonblancwines AT loyolacristina effectofnonproteinfactorsonheatstabilityofchileansauvignonblancwines AT arumijoseluis effectofnonproteinfactorsonheatstabilityofchileansauvignonblancwines AT martinezjose effectofnonproteinfactorsonheatstabilityofchileansauvignonblancwines
_version_	1714205341684596736

Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines

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