Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine
Andreea Hortolomeu,
Diana Carmen Mirila,
Ana-Maria Roșu,
Florin Marian Nedeff,
Iuri Scutaru,
Dorel Ureche,
Rodica Sturza,
Adriana-Luminița Fînaru,
Ileana Denisa Nistor
Affiliations
Andreea Hortolomeu
Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania
Diana Carmen Mirila
Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania
Ana-Maria Roșu
Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania
Florin Marian Nedeff
Department of Environmental Engineering and Mechanical Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania
Iuri Scutaru
Department of Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova
Dorel Ureche
Department of Biology, Ecology and Environmental Protection, Faculty of Sciences, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania
Rodica Sturza
Department of Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova
Adriana-Luminița Fînaru
Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania
Ileana Denisa Nistor
Department of Chemical and Food Engineering, Faculty of Engineering, “Vasile Alecsandri” University of Bacau, 157, Calea Marasesti, 600115 Bacau, Romania
During the manufacturing process of white wine, various physicochemical reactions can occur and can affect the quality of the finished product. For this reason, it is necessary to apply different treatments to minimize distinct factors such as protein instability and pinking phenomenon, which can affect the organoleptic properties of wines and their structure. In this work, a new method for the preparation of a sorbent-type material is presented through the fractional purification of native bentonite in three fractions (Na-BtF1, Na-BtF2, and Na-BtF3). Furthermore, the influence of the prepared sorbents on pH, conductivity, and amino nitrogen level was analyzed. The absorbents prepared and tested in wine solutions were characterized using the following physico-chemical methods: Brunauer–Emmett–Teller and Barrett–Joyner–Halenda (BET-BJH) method, X-ray diffraction (XRD) technique, and transform-coupled infrared spectroscopy Fourier with attenuated total reflection (FTIR-ATR). Following the analyses carried out on the retention of protein content and polyphenolic compounds, it was found that materials based on natural clay have suitable adsorption properties.
