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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/2702

Title: Protein haze formation in wines revisited. The stabilising effect of organic acids
Authors: Batista, L.
Monteiro, L.
Loureiro, V.
Teixeira, A.R.
Ferreira, R.B.
Keywords: haze
organic acids
tartaric acid
wine proteins
X factor
Issue Date: 2010
Publisher: Elsevier
Citation: "Food Chemistry". ISSN 0308-8146. 122 (2010) 1067-1075
Abstract: The effect on the wine protein haze potential of five organic acids commonly encountered in wines (L(+)- tartaric, L( )-malic, citric, succinic and gluconic acids) was assessed. All five acids, tested at 20 mM, reduced dramatically the haze potential of proteins, either in wine or dissolved in water, throughout the range of pH values typical of wines (i.e., from 2.8 through 3.8). Subtle differences among the acid effects did not correlate with the number of their carboxyl groups, but were attributed to electrostatic interactions that depend upon the acid pKa values, the protein pI values and the medium pH. These results invalidate or question the validity of all experiments on wine proteins involving wine model solutions containing organic acids. Overall, the results obtained in the present work clearly indicate that organic acids with a common occurrence in wines exhibit a stabilising effect upon the haze potential of the wine proteins.
Peer Reviewed: yes
URI: http://hdl.handle.net/10400.5/2702
ISSN: 0308-8146
Publisher version: www.elsevier.com/locate/foodchem
Appears in Collections:DBEB - Artigos de Revistas

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