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The comparative assessment of protein stability in white wines and the interference of proteins in the spectrophotometric determination of polyphenols

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dc.contributor.author SCUTARU, Iurie
dc.contributor.author ZACUTELU, Anastasia
dc.date.accessioned 2025-04-30T07:29:05Z
dc.date.available 2025-04-30T07:29:05Z
dc.date.issued 2024
dc.identifier.citation SCUTARU, Iurie and Anastasia ZACUTELU. The comparative assessment of protein stability in white wines and the interference of proteins in the spectrophotometric determination of polyphenols. In: Modern Technologies in the Food Industry-2024: proceedings of the International Conference Modern Technologies in the Food Industry-2024, MTFI-2024, Chişinău, 17-18 October 2024. Chişinău: Tehnica-UTM, 2024, p. 119. ISBN 978-9975-64-472-3. en_US
dc.identifier.isbn 978-9975-64-472-3
dc.identifier.uri https://repository.utm.md/handle/5014/31107
dc.description.abstract The presence of proteins in wine is associated with instability risks, often manifesting as spontaneous turbidity during storage and commercialization. Conventional methods for evaluating protein instability, such as thermal shocks or chemical reactions with gelatin and tannins, combined with turbidity measurements, do not offer a thorough assessment of wine stability. This complexity is attributed to several factors, which can be classified into two primary categories: intrinsic factors related to the wine's composition, and extrinsic factors linked to processing and storage conditions. Only a small subset of proteins in wine exhibit thermal instability, typically those with molecular weights around 24-32 kDa. Interactions between proteins and other components in wine can either stabilize or destabilize protein colloids, leading to sedimentation. Moreover, proteins can affect the accuracy of analytical measurements of phenolic compounds. Specifically, they may interfere with the Folin-Ciocalteu reagent, which is used to quantify polyphenols, by influencing the ultraviolet range (260-280 nm) spectrophotometrically, thus distorting the results. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject wine proteins en_US
dc.subject phenolic substances en_US
dc.subject protein stability en_US
dc.subject spectrophotometry en_US
dc.title The comparative assessment of protein stability in white wines and the interference of proteins in the spectrophotometric determination of polyphenols en_US
dc.type Article en_US


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