Fractionation is a separation process in which a certain amount of a mixture is divided up into a smaller number of quantities or fractions with different molecular composition. Fractionation is based on the difference in specific properties between the individual components. Commonly equilibrium has to be aimed between the recovery of a specific compound and the desired purity of each fraction.
Proteins from white wines differ in molecular weight, ranging from 9 to 72 kDa, isoelectric point with pI between 3 and 9, hydrophobicity, degree of glycosylation, and thermal stability. Proteins can exhibit positive effects such as the stabilization of foam in sparkling wines, the interaction with aroma compounds, the protection of wine against precipitation of tartaric salts, and the interactions with other wine compounds such as ethanol, polyphenols, and polysaccharides. However, they are also involved in some aspects that can impair the acceptance of the final product by consumers, such as...
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Abdallah Z, Aguié-Béghin V, Abou-Saleh K, Douillard R, Bliard C (2010) Isolation and analysis of macromolecular fractions responsible for the surface properties in native champagne wines. Food Res Int 43:982–987
De Bruijn J, MartÃnez-Oyanedel J, Loyola C, Seiter J, Lobos F, Pérez-Arias R (2011a) Fractionation of Sauvignon wine macromolecules by ultrafiltration and diafiltration: impact of protein composition on white wine haze stability. Int J Food Sci Technol 46:1691–1698
De Bruijn J, MartÃnez-Oyanedel J, Loyola C, Lobos F, Seiter J, Pérez R (2011b) Impact of white wine macromolecules on fractionation performance of ultrafiltration membranes. J Int Sci Vigne Vin 45:181–4188
Ferreira RB, Piçarra-Pereira MA, Monteiro S, Loureiro VB, Teixeira AR (2002) The wine proteins. Trends Food Sci Technol 12:230–239
Le Bourse D, Jégou S, Conreux A, Villaume S, Jeandet P (2010) Review of preparative and analytical procedures for the study of proteins in grape juice and wine. Anal Chim Acta 667:33–42
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2016 Springer-Verlag Berlin Heidelberg
About this entry
Cite this entry
De Bruijn, J. (2016). Fractionation of White Wine Proteins by Membrane Operations. In: Drioli, E., Giorno, L. (eds) Encyclopedia of Membranes. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-44324-8_248
Download citation
DOI: https://doi.org/10.1007/978-3-662-44324-8_248
Published:
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-662-44323-1
Online ISBN: 978-3-662-44324-8
eBook Packages: Chemistry and Materials ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics