Examination of the transfer of certain elements that are of importance to human health and wine quality in bentonite-model solution system Examination of the transfer of certain elements that are of importance to human health and wine quality in bentonite-model solution system
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Abstract
This scientific research includes sixteen of the most common bentonites on Bulgarian market, which are used by Bulgarian wine cellars in order to achieve colloidal stability of wines. There are bentonites with different composition: sodium, calcium, sodium-calcium, activated calcium, as well as mixtures between natural calcium and activated calcium. Their capacity to transfer elements from and to a model solution with wine parameters have been investigated. Inductively coupled plasma-optical emission spectrometry (ICP-OES), inductively coupled plasma with mass spectrometry (ICP-MS), flame atomic emission spectrometry (FAES) and flame atomic absorption spectrometry (FAAS) techniques have been used. The selected elements, which are subject to this study, are important for human health as well as for the stability of wine clarity.
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Cabello-Pasini A., Victoria-Cota N., Macias-Carranza V., Hernandez-Garibay E., Muñiz-Salazar R. Clarification of wines using polysaccharides extracted from seaweeds.American Journal of Enology and Viticulture, 2005, 56(1): 52-59.
Catarino S., Madeira M., Monteiro F., Rocha F., Curvelo-Garcia D., De Sousa R. Effect of bentonite characteristics on the elemental composition of wine. Journal of Agricultural and Food Chemistry, 2008, 56(1): 158-165.https://doi.org/10.1021/jf0720180
Celotti E., Barahona M., Bellantuono E., Cardona J., Roman T., Nicolini G., Natolino A. High-power ultrasound on the protein stability of white wines: Preliminary study of amplitude and sonication time. LWT-Food Science and Technology, 2021, 147(7): 111602.https://doi.org/10.1016/j.lwt.2021.111602
Chobanova D. Enology Part 2. Treatment and Stabilization of Wines (First Edition). Academic Publishing House of UFT-Plovdiv. 2016, 300 pages. Print ISBN 978-954-24-0292-3. [in Bulgarian]
Coetzee P., Van Jaarsveld F., Vanhaecke F. Intraregional classification of wine via ICP-MS elemental fingerprinting. Food Chemistry, 2014, 164(12): 485–492.https://doi.org/10.1016/j.foodchem.2014.05.027
Colangelo D., Torchio F., Marco De Faveri D., Lambri M. The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine. Food Chemistry, 2018, 264(10): 301-309.https://doi.org/10.1016/j.foodchem.2018.05.005
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Dumitriu (Gabur) G., Teodosiu C., Morosanu I., Plavan O., Gabur I., Cotea V. Heavy metals assessment in the major stages of winemaking: Chemometric analysis and impacts on human health and environment. Journal of Food Composition and Analysis, 2021, 100(7): 103935.https://doi.org/10.1016/j.jfca.2021.103935
Galgano F., Favati F., Caruso M., Scarpa T., Palma A. Analysis of trace elements in southern Italian wines and their classification according to provenance. LWT-Food Science and Technology, 2008, 41(10): 1808-1815.https://doi.org/10.1016/j.lwt.2008.01.015
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Kemp B., Marangon M., Curioni A., Waters E., Marchal R. New directions in stabilization, clarification and fining. In: Managing Wine Quality, Volume II: Oenology and Wine Quality (Second Edition). (Andrew G. Reynolds Ed). Woodhead Publishing Series in Food Science, Technology and Nutrition, Elsevier Ltd., Woodhead Publishing. 2022, рр. 245-301. Print ISBN: 978-0-08-102065-4, eBook ISBN: 978-0-08-102066-1.https://doi.org/10.1016/C2016-0-02311-2
Melnik I., Hodakov A., Bochevar R., Mitev P., Stoyanov N. Research of new stabilizing ingredients and their introduction into wine production. Scientific works of the University of Ruse, 2015, 54(10.2): 93-97. [in Russian]
Nicolini G., Larcher R., Pangrazzi P., Bontempo L. Changes in the contents of micro- and trace-elements in wine due to winemaking treatments. VITIS Journal of Grapewine Research, 2004, 43(1): 41-45.https://doi.org/10.5073/vitis.2004.43.41-45
OIV, Compendium of International Methods of Analysis of Wines and Musts Volume 2 (Edition 2022). International Organization of Vine and Wine. 2022b, 907 pages. Print ISBN Volume 2: 978-2-85038-054-9.https://www.oiv.int/public/medias/8657/2022-eng-compediumvol2.pdf
OIV, International Oenological Codex (Edition 2022). International Organization of Vine and Wine. 2022, 830 pages. Print ISBN: 978-2-85038-060-0.https://www.oiv.int/public/medias/8632/codex-2022-en.pdf
Pachova V., Ferrando M., Güell C., Lopez F. Protein adsorption onto metal oxide materials in white wine model systems. Journal of Food Science, 2002, 67(6): 2118-2121.https://doi.org/10.1111/j.1365-2621.2002.tb09511.x
Ribereau-Gayon J., Peynaud E., Ribereau-Gayon P., Sudraud P. Theory and practice of winemaking. Volume 4: Clarification and Stabilization vin. Equipment and apparatus. Food Industry, 1981. [in Russian]
Ribereau-Gayon P., Glories Y., Maujean A., Dubourdieu D. Handbook of Enology, Volume 2: The Chemistry of Wine Stabilization and Treatments (Second Edition). John Wiley and Sons Ltd.. 2006, 456 pages. Print ISBN: 978-0-470-01039-6, eBook ISBN: 978-0-470-01038-9
Salazar F., Achaerandio I., Labbé M., Güell C., López F. Comparative study of protein stabilization in white wine using zirconia and bentonite: physicochemical and wine sensory analysis. Journal of Agricultural and Food Chemistry, 2006, 54(26): 9955-9958.https://doi.org/10.1021/jf062632w
Savage D. SKI Report 2005:54. The Effects of High Salinity Groundwater on the Performance of Clay Barrier: SKI-R-05-54 of the Swedish Nuclear Power Inspectorate. Stockholm, Sweden, 2005.https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.554.8214&rep=rep1&type=pdf
Shimizu H., Akamatsu F., Kamada A., Koyama K., Iwashita K., Goto-Yamamoto N. Variation in the mineral composition of wine produced using different winemaking techniques. Journal of Bioscience and Bioengineering, 2020, 130(2): 166-172.https://doi.org/10.1016/j.jbiosc.2020.03.012
Silva-Barbieri D., Salazar F., López F., Brossard N., Escalona N., Pérez-Correa J. Advances in white wine protein stabilization technologies. Molecules, 2022, 27(4): 1251.https://doi.org/10.3390/molecules27041251
Tabilo-Munizaga G., Gordon T., Villalobos-Carvajal R., Moreno-Osorio L, Salazar F., Pérez-Won M., Acuña S. Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine. Food Chemistry, 2014, 155(7): 214-220.https://doi.org/10.1016/j.foodchem.2014.01.051
Temerdashev Z., Abakumov A., Bolshov M., Khalafyan A., Ageeva N., Vasilyev A., Ramazanov A. Instrumental assessment of the formation of the elemental composition of wines with various bentonite clays. Microchemical Journal, 2022, 175(4): 107145. https://doi.org/10.1016/j.microc.2021.107145
Trela B. Protein stabilization in a model wine solution with phytic acid. Am. J. Enol. Vitic., 2008, 59: 312–316.
Vincenzi S., Polesani M., Curioni A. Removal of specific protein components by chitin enhances protein stability in a white wine. American Journal of Enology and Viticulture, 2005, 56(3): 246-254.
Younes B., Cilindre C., Jeandet P., Vasserot Y. Enzymatic hydrolysis of thermo-sensitive grape proteins by a yeast protease as revealed by a proteomic approach. Food Research International, 2013, 54(1): 1298-1301.https://doi.org/10.1016/j.foodres.2013.01.063
Zdrojewicz Z., Popowicz E., Winiarski J. Nickel - role in human organism and toxic effects. Polskie Towarzystwo Lekarskie, 2016, 41(242): 115-118. [in Polish]
Aceto M., Robotti E., Oddone M., Baldizzone M., Bonifacino G., Bezzo G., Di Stefano R., Gosetti F., Mazzucco E., Manfredi M., Marengo E. A traceability study on the Moscato wine chain. Food Chemistry, 2013, 138(2-3): 1914–1922.https://doi.org/10.1016/j.foodchem.2012.11.019
Bakardzhiyski I. Changes of some groups of phenolic compounds, color characteristics and antioxidant activity of red wine from Bulgaria as a result of bentonite and cold treatments. Food Science and Applied Biotechnology, 2022, 5(2): 151-159.https://doi.org/10.30721/fsab2022.v5.i2.191
Bakardzhiyski I. Protein change in Chardonnay wine from Bulgaria after treatment with different types of bentonites. Food Science and Applied Biotechnology, 2022b, 5(2): 140-150.https://doi.org/10.30721/fsab2022.v5.i2.189
Bloomfield L. Techno File: Clay Structure. Ceramics Monthly, 2016, june/july/august: 64-65.https://ceramicartsnetwork.org/ceramics-monthly/ceramics-monthly-article/Techno-File-Clay-Structure
Boulton R., Singleton V., Bisson L., Kunkee R. The physiscal and chemical stability of wine. In: Principles and Practices of Winemaking (First Edition). Springer, New York, NY, 1996, рр. 320-351, Print ISBN: 978-1-4613-5718-6.https://link.springer.com/book/9780412064111
Cabello-Pasini A., Victoria-Cota N., Macias-Carranza V., Hernandez-Garibay E., Muñiz-Salazar R. Clarification of wines using polysaccharides extracted from seaweeds.American Journal of Enology and Viticulture, 2005, 56(1): 52-59.
Catarino S., Madeira M., Monteiro F., Rocha F., Curvelo-Garcia D., De Sousa R. Effect of bentonite characteristics on the elemental composition of wine. Journal of Agricultural and Food Chemistry, 2008, 56(1): 158-165.https://doi.org/10.1021/jf0720180
Celotti E., Barahona M., Bellantuono E., Cardona J., Roman T., Nicolini G., Natolino A. High-power ultrasound on the protein stability of white wines: Preliminary study of amplitude and sonication time. LWT-Food Science and Technology, 2021, 147(7): 111602.https://doi.org/10.1016/j.lwt.2021.111602
Chobanova D. Enology Part 2. Treatment and Stabilization of Wines (First Edition). Academic Publishing House of UFT-Plovdiv. 2016, 300 pages. Print ISBN 978-954-24-0292-3. [in Bulgarian]
Coetzee P., Van Jaarsveld F., Vanhaecke F. Intraregional classification of wine via ICP-MS elemental fingerprinting. Food Chemistry, 2014, 164(12): 485–492.https://doi.org/10.1016/j.foodchem.2014.05.027
Colangelo D., Torchio F., Marco De Faveri D., Lambri M. The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine. Food Chemistry, 2018, 264(10): 301-309.https://doi.org/10.1016/j.foodchem.2018.05.005
Duleya G., Dujourdyb L., Kleinc S., Werweinc A., C. Spartzc C., Gougeond R., Taylor D. Regionality in Australian Pinot noir wines: A study on the use of NMR and ICP-MS on commercial wines. Food Chemistry, 2021, 340(3): 127906.https://doi.org/10.1016/j.foodchem.2020.127906
Dumitriu (Gabur) G., Teodosiu C., Morosanu I., Plavan O., Gabur I., Cotea V. Heavy metals assessment in the major stages of winemaking: Chemometric analysis and impacts on human health and environment. Journal of Food Composition and Analysis, 2021, 100(7): 103935.https://doi.org/10.1016/j.jfca.2021.103935
Galgano F., Favati F., Caruso M., Scarpa T., Palma A. Analysis of trace elements in southern Italian wines and their classification according to provenance. LWT-Food Science and Technology, 2008, 41(10): 1808-1815.https://doi.org/10.1016/j.lwt.2008.01.015
Jackson R. Postfermentation treatments and related topics. In: Wine Science: Principles and Applications (Food Science and Technology) (Fifth Edition). Elsevier Ltd., Academic Press, London, San Diego, 2020, рр. 573-723, Print ISBN: 978-0-12-816118-0.https://doi.org/10.1016/C2017-0-04224-6
Kemp B., Marangon M., Curioni A., Waters E., Marchal R. New directions in stabilization, clarification and fining. In: Managing Wine Quality, Volume II: Oenology and Wine Quality (Second Edition). (Andrew G. Reynolds Ed). Woodhead Publishing Series in Food Science, Technology and Nutrition, Elsevier Ltd., Woodhead Publishing. 2022, рр. 245-301. Print ISBN: 978-0-08-102065-4, eBook ISBN: 978-0-08-102066-1.https://doi.org/10.1016/C2016-0-02311-2
Melnik I., Hodakov A., Bochevar R., Mitev P., Stoyanov N. Research of new stabilizing ingredients and their introduction into wine production. Scientific works of the University of Ruse, 2015, 54(10.2): 93-97. [in Russian]
Nicolini G., Larcher R., Pangrazzi P., Bontempo L. Changes in the contents of micro- and trace-elements in wine due to winemaking treatments. VITIS Journal of Grapewine Research, 2004, 43(1): 41-45.https://doi.org/10.5073/vitis.2004.43.41-45
OIV, Compendium of International Methods of Analysis of Wines and Musts Volume 2 (Edition 2022). International Organization of Vine and Wine. 2022b, 907 pages. Print ISBN Volume 2: 978-2-85038-054-9.https://www.oiv.int/public/medias/8657/2022-eng-compediumvol2.pdf
OIV, International Oenological Codex (Edition 2022). International Organization of Vine and Wine. 2022, 830 pages. Print ISBN: 978-2-85038-060-0.https://www.oiv.int/public/medias/8632/codex-2022-en.pdf
Pachova V., Ferrando M., Güell C., Lopez F. Protein adsorption onto metal oxide materials in white wine model systems. Journal of Food Science, 2002, 67(6): 2118-2121.https://doi.org/10.1111/j.1365-2621.2002.tb09511.x
Ribereau-Gayon J., Peynaud E., Ribereau-Gayon P., Sudraud P. Theory and practice of winemaking. Volume 4: Clarification and Stabilization vin. Equipment and apparatus. Food Industry, 1981. [in Russian]
Ribereau-Gayon P., Glories Y., Maujean A., Dubourdieu D. Handbook of Enology, Volume 2: The Chemistry of Wine Stabilization and Treatments (Second Edition). John Wiley and Sons Ltd.. 2006, 456 pages. Print ISBN: 978-0-470-01039-6, eBook ISBN: 978-0-470-01038-9
Salazar F., Achaerandio I., Labbé M., Güell C., López F. Comparative study of protein stabilization in white wine using zirconia and bentonite: physicochemical and wine sensory analysis. Journal of Agricultural and Food Chemistry, 2006, 54(26): 9955-9958.https://doi.org/10.1021/jf062632w
Savage D. SKI Report 2005:54. The Effects of High Salinity Groundwater on the Performance of Clay Barrier: SKI-R-05-54 of the Swedish Nuclear Power Inspectorate. Stockholm, Sweden, 2005.https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.554.8214&rep=rep1&type=pdf
Shimizu H., Akamatsu F., Kamada A., Koyama K., Iwashita K., Goto-Yamamoto N. Variation in the mineral composition of wine produced using different winemaking techniques. Journal of Bioscience and Bioengineering, 2020, 130(2): 166-172.https://doi.org/10.1016/j.jbiosc.2020.03.012
Silva-Barbieri D., Salazar F., López F., Brossard N., Escalona N., Pérez-Correa J. Advances in white wine protein stabilization technologies. Molecules, 2022, 27(4): 1251.https://doi.org/10.3390/molecules27041251
Tabilo-Munizaga G., Gordon T., Villalobos-Carvajal R., Moreno-Osorio L, Salazar F., Pérez-Won M., Acuña S. Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine. Food Chemistry, 2014, 155(7): 214-220.https://doi.org/10.1016/j.foodchem.2014.01.051
Temerdashev Z., Abakumov A., Bolshov M., Khalafyan A., Ageeva N., Vasilyev A., Ramazanov A. Instrumental assessment of the formation of the elemental composition of wines with various bentonite clays. Microchemical Journal, 2022, 175(4): 107145. https://doi.org/10.1016/j.microc.2021.107145
Trela B. Protein stabilization in a model wine solution with phytic acid. Am. J. Enol. Vitic., 2008, 59: 312–316.
Vincenzi S., Polesani M., Curioni A. Removal of specific protein components by chitin enhances protein stability in a white wine. American Journal of Enology and Viticulture, 2005, 56(3): 246-254.
Younes B., Cilindre C., Jeandet P., Vasserot Y. Enzymatic hydrolysis of thermo-sensitive grape proteins by a yeast protease as revealed by a proteomic approach. Food Research International, 2013, 54(1): 1298-1301.https://doi.org/10.1016/j.foodres.2013.01.063
Zdrojewicz Z., Popowicz E., Winiarski J. Nickel - role in human organism and toxic effects. Polskie Towarzystwo Lekarskie, 2016, 41(242): 115-118. [in Polish]
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How to Cite
BAKARDZHIYSKI, Ivan Chenkov; MLADENOVA, Elisaveta; TAGAREVA, Silviya.
Examination of the transfer of certain elements that are of importance to human health and wine quality in bentonite-model solution system.
Food Science and Applied Biotechnology, [S.l.], v. 6, n. 1, p. 56-66, mar. 2023.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/235>. Date accessed: 03 dec. 2024.
doi: https://doi.org/10.30721/fsab2023.v6.i1.235.