Estabilidad proteica de vino Sauvignon Blanc fraccionado mediante ultrafiltración
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Date
2010
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Publisher
Universidad de Concepción
Abstract
El vino es una bebida obtenida de la fermentación alcohólica, total o parcial, del mosto de uva y de gran interés comercial. La estabilización proteica es una etapa importante en la elaboración de vino blanco, que tiene estrecha relación con la aceptación y el precio del producto final. El objetivo principal de este trabajo fue estudiar la estabilidad proteica de vino Sauvignon Blanc fraccionado mediante ultrafiltración y el efecto de algunos factores físicos y químicos. Primero se estudió la estabilidad coloidal y factores asociados como pH, conductividad eléctrica, grado alcohólico, proteínas totales y perfil proteico en vino Sauvignon Blanc cosecha 2009, proveniente de seis valles de Chile: Limarí, Casablanca, Maipo, Rapel Costa, Curicó y Maule. El perfil proteico de las muestras presentó entre 4 y 5 bandas de proteínas, con tamaños entre 13,0 y 45,6 kDa. Se utilizó el test de estabilidad coloidal, midiendo la turbidez del vino antes y después del tratamiento térmico. La diferencia en turbidez se relacionó con la inestabilidad coloidal del vino. El vino proveniente del valle Limarí presentó gran inestabilidad coloidal 52,9 ± 2,3 NTU, mientras que el del valle de Curicó fue el más estable 34,5 ± 2,9 NTU. Los vinos fueron ultrafiltrado, obteniéndose las siguientes fracciones coloidales: ≥ 300 kDa; 100-300 kDa; 30-100 kDa; 10-30 kDa; <10 kDa. A partir de los resultados de la ultrafiltración se puede concluir que la inestabilidad proteica en vino Sauvignon Blanc se asoció principalmente a la fracción comprendida entre 10-30 kDa, presentando en el caso de Curicó una diferencia de turbidez de 388,8 ± 3,5 NTU y en Limarí 230,9 ± 0,6 NTU.
Wine is a beverage, produced by alcoholic fermentation using whole or part of the grape, that is of great commercial interest. Stabilization of proteins is an important stage in making of white wine, which is closely related to consumer acceptance and commercial value of the end product. The main objective of this work was to study protein stability of Sauvignon Blanc wine fractionated by ultrafiltration and the effect of some physical and chemical factors. First we studied the colloidal stability and associated factors such as pH, electrical conductivity, alcohol content, total soluble protein concentration and the protein profile in Sauvignon Blanc wine of the 2009 harvest, from six chilean valleys: Limarí, Casablanca, Maipo, Rapel Costa, Curicó and Maule. Protein profile of wine samples showed 4 or 5 protein bands between 13.0 and 45.6 kDa. A test was used to determine protein stability by measuring turbidity of wine before and after a heat treatment. Difference in turbidity is related to the colloidal wine instability. Then the most stable wine and one the most unstable wines were chosen for ultrafiltration, yielding the following colloidal fractions: ≥ 300 kDa; 100-300 kDa, 30-100 kDa, 10-30 kDa, <10 kDa. The wine from the Limarí valley showed a large colloidal instability 52.9 ± 2.3 NTU, while the wine from the Curicó valley was the most stable one 34.5 ± 2.9 NTU. From the ultrafiltration results it can be concluded that protein instability in Sauvignon Blanc wine is mainly associated to the colloidal fraction between 10 and 30 kDa, showing a difference in turbidity of 388.8 ± 3,5 NTU in the case of Curicó and a difference in turbidity of 230.9 ± 0.6 NTU in Limarí.
Wine is a beverage, produced by alcoholic fermentation using whole or part of the grape, that is of great commercial interest. Stabilization of proteins is an important stage in making of white wine, which is closely related to consumer acceptance and commercial value of the end product. The main objective of this work was to study protein stability of Sauvignon Blanc wine fractionated by ultrafiltration and the effect of some physical and chemical factors. First we studied the colloidal stability and associated factors such as pH, electrical conductivity, alcohol content, total soluble protein concentration and the protein profile in Sauvignon Blanc wine of the 2009 harvest, from six chilean valleys: Limarí, Casablanca, Maipo, Rapel Costa, Curicó and Maule. Protein profile of wine samples showed 4 or 5 protein bands between 13.0 and 45.6 kDa. A test was used to determine protein stability by measuring turbidity of wine before and after a heat treatment. Difference in turbidity is related to the colloidal wine instability. Then the most stable wine and one the most unstable wines were chosen for ultrafiltration, yielding the following colloidal fractions: ≥ 300 kDa; 100-300 kDa, 30-100 kDa, 10-30 kDa, <10 kDa. The wine from the Limarí valley showed a large colloidal instability 52.9 ± 2.3 NTU, while the wine from the Curicó valley was the most stable one 34.5 ± 2.9 NTU. From the ultrafiltration results it can be concluded that protein instability in Sauvignon Blanc wine is mainly associated to the colloidal fraction between 10 and 30 kDa, showing a difference in turbidity of 388.8 ± 3,5 NTU in the case of Curicó and a difference in turbidity of 230.9 ± 0.6 NTU in Limarí.
Description
Tesis presentada para optar al título de Ingeniero Agroindustrial
Keywords
Vinificación, Vino blanco, Ultrafiltración, Estabilización