First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine
Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different concentrations for 7 and 30 days. KL and LS demonstrated the ability to remove proteins and potentiate the anthocyanin conc...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2024-09, Vol.72 (38), p.21208-21220 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Pereira, Ana Rita Brandão, Elsa Pinto, Joana Guedes de Pinho, Paula Costa, Carina A. E. Rodrigues, Alírio E. Michelin, Michele Soares, Susana de Freitas, Victor Mateus, Nuno Oliveira, Joana |
| description | Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different concentrations for 7 and 30 days. KL and LS demonstrated the ability to remove proteins and potentiate the anthocyanin concentration. LS reduced the tannin content and the interaction of salivary acidic proline-rich proteins with wine phenolic compounds. None of the lignin promoted a perceptible color change; however, the yellowish color of KL and OL at 100 g/hL contributed to an increase in the yellow tones of wines. Lignin improved wine aroma by reducing the amount of unwanted volatiles by 30% and increasing the content of ethyl esters associated with fruity aromas by up to 60%. The results suggest that lignin, especially LS, can be employed as a modulating agent, positively impacting wine’s physicochemical properties. This valorization of a byproduct opens up new opportunities for the wine industry. |
| doi_str_mv | 10.1021/acs.jafc.4c05442 |
| format | Article |
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E. ; Rodrigues, Alírio E. ; Michelin, Michele ; Soares, Susana ; de Freitas, Victor ; Mateus, Nuno ; Oliveira, Joana</creator><creatorcontrib>Pereira, Ana Rita ; Brandão, Elsa ; Pinto, Joana ; Guedes de Pinho, Paula ; Costa, Carina A. E. ; Rodrigues, Alírio E. ; Michelin, Michele ; Soares, Susana ; de Freitas, Victor ; Mateus, Nuno ; Oliveira, Joana</creatorcontrib><description>Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different concentrations for 7 and 30 days. KL and LS demonstrated the ability to remove proteins and potentiate the anthocyanin concentration. LS reduced the tannin content and the interaction of salivary acidic proline-rich proteins with wine phenolic compounds. None of the lignin promoted a perceptible color change; however, the yellowish color of KL and OL at 100 g/hL contributed to an increase in the yellow tones of wines. Lignin improved wine aroma by reducing the amount of unwanted volatiles by 30% and increasing the content of ethyl esters associated with fruity aromas by up to 60%. The results suggest that lignin, especially LS, can be employed as a modulating agent, positively impacting wine’s physicochemical properties. 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None of the lignin promoted a perceptible color change; however, the yellowish color of KL and OL at 100 g/hL contributed to an increase in the yellow tones of wines. Lignin improved wine aroma by reducing the amount of unwanted volatiles by 30% and increasing the content of ethyl esters associated with fruity aromas by up to 60%. The results suggest that lignin, especially LS, can be employed as a modulating agent, positively impacting wine’s physicochemical properties. 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| subjects | anthocyanins Astringency biopolymers byproducts Colloidal particles color Food and Beverage Chemistry/Biochemistry food chemistry Kraft lignin lignin Lignosulfonates odors Organosolv lignin Phenolic compounds port wines Protein haze Volatile compounds wine industry |
| title | First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine |
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