Proteins in white wines have several potential effects which can be related to their interactions with other wine components. In particular the interaction with the low quantity of tannins present in white wine should be involved in protein haze formation, as suggested previously. Moreover it is possible that wine proteins are involved in binding aroma compounds, as it is known for several proteins in other food systems. The knowledge on these aspects is however very scant, mainly regarding the forces involved in the interactions as affected by the fine molecular structure of the interacting compounds. This PhD thesis research project is aimed to study in depth these aspects, which can help to improve the quality of white wines.
Proteins in white wines: their interaction with tannins and aroma compounds
DI GASPERO, MATTIA;CURIONI, ANDREA
2014
Abstract
Proteins in white wines have several potential effects which can be related to their interactions with other wine components. In particular the interaction with the low quantity of tannins present in white wine should be involved in protein haze formation, as suggested previously. Moreover it is possible that wine proteins are involved in binding aroma compounds, as it is known for several proteins in other food systems. The knowledge on these aspects is however very scant, mainly regarding the forces involved in the interactions as affected by the fine molecular structure of the interacting compounds. This PhD thesis research project is aimed to study in depth these aspects, which can help to improve the quality of white wines.Pubblicazioni consigliate
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