Packaging of Wine in Aluminum Cans – A Review

Background and goals - Aluminum cans represent an alternative wine packaging, offering a wide range of styles. Despite the fast-growing nature of the product category and the great market forecast, there is valid concern about the quality of wines in a can. Unfortunately, this leads to the consumer perception that these wines are low-quality products, which must be addressed by the wine industry. Methods and key findings - Canned wines have a limited shelf life, as they often display unpleasant reductive characteristics (e.g., rotten egg and cooked vegetable off-flavors). Aluminum corrodes in the acidic pH of wine and reacts with sulfur dioxide to yield hydrogen sulfide. Conclusions and significance - Preparing wine for canned packaging requires extra effort to understand the implications of wine redox chemistry. The wine’s chemical parameters at bottling (in particular, the levels of sulfur and metals) must be managed, and the degradation of the can lining must be limited

Color Indexes: Traditional and Advanced Methods

Color is a relevant wine sensory feature easily perceived by wine consumers and directly associated with its quality. Both red and white wines present the polyphenols as the primary chemical compound responsible for wine color. In red wines, the principal component responsible for their color is the anthocyanin located in the vacuole of the cells in the grape berry skin. On the other hand, the characteristic pale-yellow color in white wines is due to enzymatic reactions affecting polyphenolic compounds such as hydroxycinnamic acids, flavanols, and flavonols, followed by non-enzymatic browning produced by oxidation reactions. Due to the importance of color for wine quality, its management and control are crucial for the wine industry. Usually, wine color is determined using two different spectrophotometric approaches, measurement of color density, and description of color in the CIELAB space, which is detailed in the present chapter. Color density measurement is the most widely used method and is recommended by the International Organiza-tion of Vine and Wine (OIV)

New device for protein stabilisation of white wines throughout a continuous flow system

In this work, a selection of food-grade ceramic materials (CM1, CM2) was evaluated in terms of capacity to adsorb pathogenesis-related proteins (PRPs), thus preventing protein haze in bottled white wines. The CM1 was found as the most effective sorbent material, when used in a nano-structured form (nano-powders and mesoporous films) which magnifies the specific surface available for adsorption. The material showed a high affinity and selectivity to low molecular weight proteins, thus allowing the stabilisation of white wines without altering key quality parameters. The most captivating aspect of using CM1 consisted in the possibility of producing thin and mesoporous films anchored to inert supports, to obtain composite materials that are easy to handle and safe from a food point of view. The composite material CM1 was tested in a wine flow treatment device, confirming excellent performance in terms of stabilisation. Based on the results obtained, the stabilising material and the stabilisation method proposed can be further implemented to be used in a pilot plant and exploited in the wine industry

Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking

Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvinipolypyrrolidone, bovine serum albumin, and methylcellulose. Specifically, its effects on the phenolic profile of enological tannins were analyzed with four spectrophotometric assays: OD 280 nm, Folin–Ciocâlteu, Adams–Harbertson, and methylcellulose. In addition, changes in the polyphenol composition of Sangiovese red wine were determined by UV-Vis spectrophotometry and HPLC with adsorption trials, and the solid–liquid interaction in a wine solution was modeled by both Langmuir and Freundlich equations. Our findings highlight the occurrence of systematic proportional error between the selected spectrophotometric assays. As a result, direct comparisons of protein precipitation assays can be made only among results obtained with the same spectrophotometric method. However, it is clear that patatin has an impact on the phenolic profile of Sangiovese red wine: it removes simple phenolics (gallic acid, (+)-catechin, (–)-epicatechin, epicatechin gallate, syringic acid, fertaric acid, coutaric acid, and rutin) as well as both oligomeric and polymeric tannins to different extents. In concentrations of less than 1 g/L, the patatin isotherm showed a linear relation between the equilibrium concentration and the quantity absorbed, obeying the Freundlich model reasonably well (KF 1.46; 1/n 1.07; R2 0.996 with 1/n > 1). Thus, the adsorption process is strongly dependent on the fining dosage

XIV Seminario Internacional de Investigación en Urbanismo. ACTAS

La presente publicación recoge los resúmenes de todas las ponencias presentadas oralmente en la decimocuarta edición del Seminario Internacional de Investigación en Urbanismo (SIIU), celebrada en la Escuela Técnica Superior de Arquitectura de Madrid (Universidad Politécnica de Madrid) y presentadas durante los días 16 y 17 de junio de 2022. El Seminario Internacional de Investigación en Urbanismo tuvo su origen en el año 2007, como iniciativa de un grupo de profesores y doctorandos del Departamento de Urbanismo y Ordenación del Territorio de la Universidad Politécnica de Catalunya. Este seminario, originalmente interno y dirigido a investigadores en formación, pretendía ser un espacio de encuentro anual de los doctorandos del programa para debatir y recibir feedback sobre sus trabajos. Su condición pionera, como espacio de reflexión en torno a temas sobre la ciudad, el territorio y el paisaje en el ámbito hispanoamericano, provocó que muy pronto excediera el ámbito local y se transformara en un espacio de interés internacional. Por esta razón, a partir de la quinta edición, celebrada en 2013, se realiza cada año de manera conjunta entre la sede de Barcelona (Universidad Politécnica de Cataluña) y una sede latinoamericana. Hasta ahora han sido sede del SIIU en América, al otro lado del Atlántico: Buenos Aires, Córdoba (Argentina), Santiago de Chile, Bogotá, São Paulo, Camboriú y Curitiba. Asimismo, a partir del año 2020, el gran interés que estaba generando de este lado del Atlántico impulsa su realización en universidades de la Península Ibérica en conjunto con la UPC. De esta manera, Lisboa fue ese año la sede que, en colaboración con Barcelona, acogió el seminario, con el fin de responder al gran interés que éste tiene en el ámbito lusitano. Y en junio de 2022, Madrid ha sido la sede del seminario en España, con la voluntad de estrechar lazos entre dos de las escuelas de arquitectura más importantes del país, y compartir experiencias y miradas sobre los temas relacionados con el urbanismo. Del otro lado del Atlántico, Curitiba fue la sede latinoamericana que, con gran éxito, celebró la segunda parte del evento en la semana siguiente al evento de Madrid