Author(s): Pereira, Ana Rita ; Brandão, Elsa ; Pinto, Joana ; Pinho, Paula Guedes de ; Costa, Carina A. E. ; Rodrigues, Alírio E. ; Michelin, Michele ; Soares, Susana ; Freitas, Victor de ; Mateus, Nuno ; Oliveira, Joana
Date: 2024
Persistent ID: https://hdl.handle.net/1822/93414
Origin: RepositóriUM - Universidade do Minho
Subject(s): Astringency; Colloidal particles; Kraft lignin; Lignosulfonates; Organosolv lignin; Phenolic compounds; Protein haze; Volatile compounds
Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different concentrations for 7 and 30 days. KL and LS demonstrated the ability to remove proteins and potentiate the anthocyanin concentration. LS reduced the tannin content and the interaction of salivary acidic proline-rich proteins with wine phenolic compounds. None of the lignin promoted a perceptible color change; however, the yellowish color of KL and OL at 100 g/hL contributed to an increase in the yellow tones of wines. Lignin improved wine aroma by reducing the amount of unwanted volatiles by 30% and increasing the content of ethyl esters associated with fruity aromas by up to 60%. The results suggest that lignin, especially LS, can be employed as a modulating agent, positively impacting wines physicochemical properties. This valorization of a byproduct opens up new opportunities for the wine industry.
