| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7586633 | Food Chemistry | 2017 | 6 Pages |
Abstract
To evaluate the existence of an interaction between wine proteins and ethyl esters, the effects induced by these fermentative aroma compounds on the secondary structure and stability of VVTL1, a Thaumatin-like protein purified from wine, was analyzed by Synchrotron Radiation Circular Dichroism (SRCD) spectroscopy. The secondary structure of wine VVTL1 was not strongly affected by the presence of selected ethyl esters. In contrast, VVTL1 stability was slightly increased by the addition of ethyl-octanoate, -decanoate and -dodecanoate, but decreased by ethyl-hexanoate. This indicates the existence of an interaction between VVTL1 and at least some aroma compounds produced during fermentation. The data suggest that proteins removal from wine by bentonite can result in indirect removal of at least some aroma compounds associated with them.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mattia Di Gaspero, Paolo Ruzza, Rohanah Hussain, Simone Vincenzi, Barbara Biondi, Diana Gazzola, Giuliano Siligardi, Andrea Curioni,