Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites

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dc.contributor.authorSilva-Barbieri, Daniela
dc.contributor.authorEscalona, Nestor
dc.contributor.authorSalazar, Fernando N.
dc.contributor.authorLopez, Francisco
dc.contributor.authorPerez-Correa, Jose R.
dc.date.accessioned2025-01-20T16:10:41Z
dc.date.available2025-01-20T16:10:41Z
dc.date.issued2024
dc.description.abstractA major concern for wineries is haze formation in white wines due to protein instability. Despite its prevalent use, the conventional bentonite method has shortcomings, including potential alteration of color and aroma, slow processing times, and notable wine wastage. Zirconium oxide (ZrO2) effectively removes proteins without affecting wine characteristics. However, producing cost-effective ZrO2 materials with efficient protein removal capabilities poses a significant challenge. This research aims to assess the viability of designing a porous material impregnated with zirconia to remove turbidity-causing proteins effectively. For this purpose, the support material alone (Al2O3) and the zirconia-impregnated support (ZrO2/Al2O3) were subjected to different calcination temperatures. It was observed that high-temperature treatments (750 degrees C) enhanced wine stability and protein adsorption capacity. The optimal adsorbent achieved a notable reduction in turbidity, decreasing the Delta NTU from 42 to 18, alongside a significant 44 % reduction in the total protein content, particularly affecting proteins in the molecular weight range of 10 to 70 kDa. This result is attributed to modifying the textural properties of ZrO2/ Al2O3, characterized by the reduction of acidic sites, augmented pore diameters from 4.81 to 7.74 nm, and the emergence of zirconia clusters across the surface of the porous support. In summary, this study presents the first application of zirconia on the alumina support surface for protein stabilization in white wine. Combining ZrO2/ Al2O3 and a high-temperature treatment emerges as a promising, cost-efficient, and environmentally sustainable strategy for protein removal in white wine.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodres.2024.114337
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2024.114337
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/90223
dc.identifier.wosidWOS:001294501300001
dc.language.isoen
dc.revistaFood research international
dc.rightsacceso restringido
dc.subjectHaze
dc.subjectModified support
dc.subjectZirconium oxide
dc.subjectWet impregnation
dc.subjectProtein removal
dc.subjectEco-friendly
dc.titleNovel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites
dc.typeartículo
dc.volumen186
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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