The composition and structure of plant fibers affect their fining performance in wines.

In recent years, the wine industry has shifted towards plant-based fining agents for food safety reasons and consumer preferences. This study analysed the interaction of five plant fibers with red wine phenolic compounds to determinate their performance as fining agents. Chemical composition, polysaccharide profile, and physical properties were examined.

Grape Pulp Fiber as Possible Fining Agents for Red Wine.

One of the biggest problems with the use of traditional fining agents is that some of them present allergenic characteristics or are not suitable for vegan consumers due to their animal origin. An alternative to these traditional proteinaceous agents could be cell walls from grape pulp. This material could be used to modify the final phenolic concentration of a wine due to its affinity for phenolic compounds.

Vitamin B photoreceptors.

Photoreceptor proteins enable living organisms to sense light and transduce this signal into biochemical outputs to elicit appropriate cellular responses. Their light sensing is typically mediated by covalently or noncovalently bound molecules called chromophores, which absorb light of specific wavelengths and modulate protein structure and biological activity. Known photoreceptors have been classified into about ten families based on the chromophore and its associated photosensory domain in the protein.