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Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels

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Abstract

Pale white wines of the sherry type were subjected to different colour correction treatments based on the use of gel beads consisting of variable proportions of yeasts immobilized on two different polysaccharides (κ-carragenate and alginate). All treatments were found to reduce colour in the control wine, the reduction increasing in a non-proportional way with the increase in yeasts concentration and the decrease in polysaccharide/yeasts ratio. On the same polysaccharide/yeast ratios, κ-carragenate gels proved more efficient than alginate gels. Except for some acids, the concentrations of phenolic compounds were reduced by all treatments (especially those involving κ-carragenate). Based on their colour-correcting ability, moderate retention of human healthy phenolic compounds and similarity to activated carbon in sensory terms, κ-carragenate gels containing a 2 g/L concentration of yeasts in a 2:2 polysaccharide/yeasts ratio represent an effective alternative to fining agents traditionally used in the production of white wines.

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Acknowledgement

The authors gratefully acknowledge financial support from the Andalusian Government, Spain (AGR 767), for the realization of this work.

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Authors and Affiliations

  1. Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, 14014, Cordoba, Spain

    Azahara Lopez-Toledano, Julieta Merida & Manuel Medina

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  1. Azahara Lopez-Toledano
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  2. Julieta Merida
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  3. Manuel Medina
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Correspondence to Manuel Medina.

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Lopez-Toledano, A., Merida, J. & Medina, M. Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels. Eur Food Res Technol 225, 879–885 (2007). https://doi.org/10.1007/s00217-006-0496-5

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  • DOI: https://doi.org/10.1007/s00217-006-0496-5

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