The production of red wine plays a key role in the local and international economies of several nations. During the winemaking process, to clarify the final product, before bottling, and to remove undesired substances (proteins, phenols, and tannins), fining agents are commonly added to wines. These substances have different origins (animal and vegetable proteins or mineral compounds), and they show a potential risk for the health of allergic subjects. For these reasons, the residues of fining agents, constituted by exogenous proteins based on gluten, egg, and milk proteins, should not be present in the final product and their trace residues should be quantified with accuracy. In the last decade, several analytical approaches have been developed for their quantitative determination using different sample treatment protocols and analytical techniques. These methods are based on liquid chromatography coupled with mass spectrometry or enzyme-linked immunosorbent assays (ELISAs). Recently, biosensors have been proposed as a potential alternative to immunoassay approaches, allowing rapid, cheap, and simple multi-residue detection. This short review aimed to report the most recent and relevant findings in the field.

Bongiorno D., Avellone G., Napoli A., Mazzotti F., Piazzese D., Censi V., et al. (2022). Determination of trace levels of organic fining agents in wines: Latest and relevant findings. FRONTIERS IN CHEMISTRY, 10 [10.3389/fchem.2022.944021].

Determination of trace levels of organic fining agents in wines: Latest and relevant findings

Bongiorno D.;Avellone G.;Piazzese D.;Censi V.;Indelicato S.
2022-01-01

Abstract

The production of red wine plays a key role in the local and international economies of several nations. During the winemaking process, to clarify the final product, before bottling, and to remove undesired substances (proteins, phenols, and tannins), fining agents are commonly added to wines. These substances have different origins (animal and vegetable proteins or mineral compounds), and they show a potential risk for the health of allergic subjects. For these reasons, the residues of fining agents, constituted by exogenous proteins based on gluten, egg, and milk proteins, should not be present in the final product and their trace residues should be quantified with accuracy. In the last decade, several analytical approaches have been developed for their quantitative determination using different sample treatment protocols and analytical techniques. These methods are based on liquid chromatography coupled with mass spectrometry or enzyme-linked immunosorbent assays (ELISAs). Recently, biosensors have been proposed as a potential alternative to immunoassay approaches, allowing rapid, cheap, and simple multi-residue detection. This short review aimed to report the most recent and relevant findings in the field.
2022
Bongiorno D., Avellone G., Napoli A., Mazzotti F., Piazzese D., Censi V., et al. (2022). Determination of trace levels of organic fining agents in wines: Latest and relevant findings. FRONTIERS IN CHEMISTRY, 10 [10.3389/fchem.2022.944021].
File in questo prodotto:
File Dimensione Formato  
fchem-10-944021.pdf

accesso aperto

Tipologia: Versione Editoriale
Dimensione 597.77 kB
Formato Adobe PDF
597.77 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/568727
Citazioni
  • ???jsp.display-item.citation.pmc??? 0
  • Scopus 0
  • ???jsp.display-item.citation.isi??? 0
social impact