Wine putrescine abatement by bentonites : From ideal case to practice

Copyright © 2023 Elsevier Ltd. All rights reserved..

Herein, we demonstrated that bentonites can be incisively used to reduce wine BAs content, especially putrescine molecules. Pioneering kinetic and thermodynamic studies of putrescine adsorption onto two commercially available bentonites (optimal concentration of 0.40 g dm-3) were performed resulting in ca. 60% removal by physisorption mechanism. Both bentonites showed also promising results in more complex systems, resulting in a lower putrescine adsorption due to the competition with other molecules (as proteins, polyphenols), typically present in wines. Nonetheless, we managed to reduce the putrescine content below 10 ppm both in red and white wines.

Medienart:

E-Artikel

Erscheinungsjahr:

2023

Erschienen:

2023

Enthalten in:

Zur Gesamtaufnahme - volume:417

Enthalten in:

Food chemistry - 417(2023) vom: 15. Aug., Seite 135876

Sprache:

Englisch

Beteiligte Personen:

Colombi, U [VerfasserIn]
Sanarica, L [VerfasserIn]
Pargoletti, E [VerfasserIn]
Pisarra, C [VerfasserIn]
Manzoni, F [VerfasserIn]
Cappelletti, G [VerfasserIn]

Links:

Volltext

Themen:

1302-78-9
Adsorption kinetics
Bentonite
Bentonites
Biogenic Amines
Biogenic amines
Journal Article
Polyphenols
Putrescine
V10TVZ52E4
Wine fining

Anmerkungen:

Date Completed 07.04.2023

Date Revised 07.04.2023

published: Print-Electronic

Citation Status MEDLINE

doi:

10.1016/j.foodchem.2023.135876

funding:

Förderinstitution / Projekttitel:

PPN (Katalog-ID):

NLM354125613