Precipitación de polifenoles de vino utilizando colágeno de piel y vejiga natatoria de peces

Abstract

Collagen from the swim bladder of sturgeon has been historically used to precipitate polyphenols in wine. However, little is known about the wine polyphenol precipitation potential of protein from other fishes. Consequently, the objective of this study was to evaluate the polyphenol precipitation potential of collagen extracted from other fish (Rocot, Sebastes sp. and Curvina, Atractoscion nobilis). There were no differences in the complexation time between wine polyphenols and clarifying proteins. However, collagen from fishes from Baja California was more effective in precipitating wine polyphenols than ovalbumin or sturgeon swim bladder collagen. The polyphenol precipitation was specific to the protein added to the wine. The addition of Baja California fish collagen did not change the biochemical structure (pH, total acidity, volatile acidity, and free and total sulfur dioxide) of the clarified wine.