Conclusão

O delineamento de mistura simplex-centróide mostrou ser uma boa ferramenta para avaliar as interações entre os clarificantes. Através da otimização simultânea das três variáveis respostas estudadas, foi demonstrada a importância da presença dos três clarificantes em diferentes proporções para alcançar objetivos mais amplos na clarificação.

Agradecimentos

Os autores agradecem ao IFRS (Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico) e FAPERGS (Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul).

6.5. Referências

ARNOLD, R. A.; NOBLE, A. C.; SINGLETON, V. L. Bitterness and astringency of phenolic fractions in wine. Journal of Agricultural and Food Chemistry, v. 28, n. 3, p. 675-678, 1980.

BLADE, W. Henry; BOULTON, Roger. Adsorption of protein by bentonite in a model wine solution. American Journal of Enology and Viticulture, v. 39, n. 3, p. 193-199, 1988.

BLOUIN, J.; PEYNAUD, E. Enología práctica: conocimiento y elaboración del

vino. Mundi-Prensa Libros, 2004.

BONERZ, D. P.; BLOOMFIELD, D. G.; DYKES, S. I.; RAWEL, H. M.; ROHN, S.; KROLL, J.; CREASY, G. L.; NIKFARDJAM, M. S. P. A new gentle fining agent for ‘Pinot noir’. Mitteilungen Klosterneuburg, v. 54, p. 86-95, 2004.

BOULTON, R. B. Principles and practices of winemaking. The Chapman and Hall

enology library (USA), 1996.

BRUNS, R. E.; SCARMINIO, I. S.; DE BARROS NETO, B. Statistical

design-chemometrics. Elsevier, 2006.

CASTILLO-SÁNCHEZ, J. J.; MEJUTO, J. C; GARRIDO, J.; GARCÍA-FALCÓN, S. Influence of wine-making protocol and fining agents on the evolution of the

anthocyanin content, colour and general organoleptic quality of Vinhão wines. Food

Chemistry, v. 97, n. 1, p. 130-136, 2006.

CASTILLO-SÁNCHEZ, J. X.; GARCÍA-FALCÓN, M. S.; GARRIDO, J.;

MARTÍNEZ-CARBALLO, E.; MARTINS-DIAS, L. R.; MEJUTO, X. C. Phenolic compounds and

colour stability of Vinhao wines: Influence of wine-making protocol and fining agents. Food Chemistry, v. 106, n. 1, p. 18-26, 2008.

CASTRO, I. A.; SILVA, R. S. F.; TIRAPEGUI, J.; BORSATO, D.; BONA, E. Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approach. International Journal of Food Science &

Technology, v. 38, n. 2, p. 103-110, 2003.

CORNELL, J. A. Experiments with mixtures: designs, models, and the analysis

of mixture data. John Wiley & Sons, 2011.

COSME, F.; RICARDO-DA-SILVA, J. M.; LAUREANO, O. Protein fining agents: Characterization and red wine fining assays. Italian Journal of Food Science, v. 19, n. 1, p. 39-56, 2007.

CROY, R. R.; HOQUE, M. S.; GATEHOUSE, J. A.; BOULTER, D. Major albumin

proteins from pea (Pisum sativum L.). Purification and some properties.

Biochemical Journal, 1984.

DERRINGER, G.; Suich, R. Simultaneous Optimization of Several Response Variables. Journal of Quality Tecnology. 12, 214-219, 1980.

DOMÍNGUEZ, M. J. N.; DURAN, D. S.; CHAMORRO, M. P. V.; ARROYO, R. M. Non-animal proteins as clarifying agents for red wines. Journal International des

DONER, L. W.; BECARD, G.; IRWIN, P. L. Binding of flavonoids by polyvinylpolypyrrolidone. Journal of Agricultural and Food Chemistry, v. 41, n. 5, p. 753-757, 1993.

DONOVAN, J.; MCCAULEY, J.; TOBELLA, N.; WATERHOUSE, A. L. Effects of

small-scale fining on the phenolic composition and antioxidant activity of Merlot wine, em: Waterhouse, A.L. (ed.) Wine Chemistry, ACS: Washington, DC.

ACS Symposium Series, 142–155, 1999.

GAMBUTI, A.; RINALDI, A.; MOIO, L. Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine. European Food

Research and Technology, v. 235, n. 4, p. 753-765, 2012.

GIBSON, R. Fining and Stabilisation, Australian Winemaking. Trivinum Press, Adelaide. 2013. Disponível em: <www.trivinum.com.au/awm/STB> Acesso em 27 ago. 2013.

GÓMEZ-PLAZA, E.; GIL-MUÑOZ, R.; LÓPEZ-ROCA, J. M.; DE LA HERA-ORTS, M. L.; MARTÍNEZ-CULTÍLLAS, A. Effect of the addition of bentonite and polyvinylpolypyrrolidone on the colour and long-term stability of red wines. Journal

of Wine Research, v. 11, n. 3, p. 223-231, 2000.

GONZÁLEZ-NEVES, G.; FAVRE, G.; GIL, G. Effect of fining on the colour and pigment composition of young red wines. Food Chemistry, v. 157, p. 385-392, 2014.

GOUGEON, R. D. et al. Direct observation of polylysine side-chain interaction with smectites interlayer surfaces through 1H-27Al heteronuclear correlation NMR spectroscopy. Langmuir, v. 18, n. 8, p. 3396-3398, 2002.

GOUGEON, R. D. et al. Polypeptide Adsorption on a Synthetic Montmorillonite: A Combined Solid‐State NMR Spectroscopy, X‐ray Diffraction, Thermal Analysis and

N2 Adsorption Study. European Journal of Inorganic Chemistry, v. 2003, n. 7, p. 1366-1372, 2003.

HARRINGTON, E. C. The desirability function. Industrial Quality Control, v. 21, n. 10, p. 494-498, 1965.

ITURMENDI, N.; DURÁN, D.; MARÍN‐ARROYO, M. R. Fining of red wines with gluten or yeast extract protein. International Journal of Food Science &

Technology, v. 45, n. 2, p. 200-207, 2010.

KALLITHRAKA, S.; BAKKER, J.; CLIFFORD, M. N. Evaluation of bitterness and astringency of (+)‐catechin and (‐)‐epicatechin in red wine and in model solution.

Journal of Sensory Studies, v. 12, n. 1, p. 25-37, 1997.

MAIN, G. L.; MORRIS, J. R. Color of Riesling and Vidal wines as affected by bentonite, Cufex®, and sulfur dioxide juice treatments. American Journal of

Enology and Viticulture, v. 42, n. 4, p. 354-357, 1991.

MARCHAL, R.; MARCHAL-DELAHAUT, L.; LALLEMENT, A.; JEANDET, P. Wheat gluten used as a clarifying agent of red wines. Journal of agricultural and food

chemistry, v. 50, n. 1, p. 177-184, 2002.

MAURY C.; SARNI-MANCHADO P.; LEFEBVRE S.; CHEYNIER V.; MOUTOUNET M. Influence of fining with different molecular weight gelatins on proanthocyanidin composition and perception of wines. American Journal of Enology and

Viticulture, v. 52, n. 2, p. 140-145, 2001.

MAURY C.; SARNI-MANCHADO P.; LEFEBVRE S.; CHEYNIER V.; MOUTOUNET M. Influence of fining with plant proteins on proanthocyanidin composition of red wines. American Journal of Enology and Viticulture, v. 54, n. 2, p. 105-111, 2003.

MCMURROUGH, I.; MADIGAN, D.; SMYTH, M. R. Adsorption by polyvinylpolypyrrolidone of catechins and proanthocyanidins from beer. Journal of

Agricultural and Food Chemistry, v. 43, n. 10, p. 2687-2691, 1995.

PANERO, L.; BOSSO, A.; GAZZOLA, M.; SCOTTI, B.; LEFBVRE, S. Primi risultati di esperienze di chiarifica con proteine di origine vegetale condotte su vino Uva di Troia. Vignevini: Rivista Italiana di Viticoltura e di Enologia, v. 28, n. 11, p. 117-126, 2001.

PUŠKAŠ, V. S.; MILJIĆ, U. D. Effects of fining on phenolic compounds and colour of red wine obtained with addition of increased amounts of grape solid phase in pomace. Hemijska Industrija, v. 66, n. 5, p. 727-734, 2012.

RIBÉREAU-GAYON, P.; GLORIES, Y.; MAUJEAN, A.; DUBOURDIEU, D.

Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments.

John Wiley & Sons, 2006.

RIZZON, L. A.; MIELE, A. Avaliação da cv. Merlot para elaboração de vinho tinto.

Ciência e Tecnologia de Alimentos, v. 23, n. ssupl, 2003.

SARNI-MANCHADO, P.; DELERIS, A.; AVALLONE, S.; CHEYNIER, V.; MOUTOUNET, M. Analysis and characterization of wine condensed tannins precipitated by proteins used as fining agent in enology. American Journal of

Enology and Viticulture, v. 50, n. 1, p. 81-86, 1999.

SIMONATO, B.; MAINENTE, F.; SELVATICO, E.; VIOLONI, M.; PASINI, G. Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine. LWT-Food Science and Technology, v. 54, n. 2, p. 549-556, 2013.

SIMS, C. A.; EASTRIDGE, J. S.; BATES, R. P. Changes in phenols, color, and sensory characteristics of muscadine wines by pre-and post-fermentation additions

of PVPP, casein, and gelatin. American Journal of Enology and Viticulture, v. 46, n. 2, p. 155-158, 1995.

SOMERS, T. C.; EVANS, M. E. Spectral evaluation of young red wines: anthocyanin equilibria, total phenolics, free and molecular SO2,“chemical age”.

Journal of the Science of Food and Agriculture, v. 28, n. 3, p. 279-287, 1977.

STATSOFT, INC. STATISTICA (data analysis software system), version 7, 2004.

STAUNTON, S.; QUIQUAMPOIX, H. Adsorption and conformation of bovine serum albumin on montmorillonite: Modification of the balance between hydrophobic and electrostatic interactions by protein methylation and pH variation. Journal of

Colloid and Interface Science, v. 166, n. 1, p. 89-94, 1994.

Sun, B.; Leandro, C.; Ricardo da Silva, J. M.; Spranger, I. Separation of grape and wine proanthocyanidins according to their degree of polymerization. Journal of

Agricultural and Food Chemistry, v. 46, n. 4, p. 1390-1396, 1998.

THORNGATE, J. H.; NOBLE, A. C. Sensory evaluation of bitterness and astringency of 3R (−)‐epicatechin and 3S (+)‐catechin. Journal of the Science of

Food and Agriculture, v. 67, n. 4, p. 531-535, 1995.

TOGORES, J. H. Tratado de Enologia (2T) 2/E. Mundi-Prensa Libros, 2011.

TRIBERTI, M. G. Effetti del trattamento con bentonite sulla composizione e sulle proprietà dei vini rossi. Annali dell'Istituto Sperimentale per l'Enologia Asti, v. 23, n. 1, p. 319-342, 1992.

TSCHIERSCH, C.; NIKFARDJAM, M. P.; SCHMIDT, O.; SCHWACK, W. Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine. European Food Research and Technology, v. 231, n. 1, p. 65-74, 2010.

VAN GYSEGHEM, E.; JIMIDAR, M.; SNEYERS, R.; REDLICH, D.; VERHOEVEN, E.; MASSART, D. L.; VANDER HEYDEN, Y. Selection of Reversed-Phase Liquid Chromatographic Columns with Diverse Selectivity Towards the Potential Separation of Impurities in Drugs. Journal of Chromatography A, 1042, 69-80, 2004.

VINCENZI, S.; DINNELLA, C.; RECCHIA, A.; MONTELEONE, E.; GAZZOLA, D.; PASINI, G.; CURIONI, A. Grape seed proteins: a new fining agent for astringency reduction in red wine. Australian Journal of Grape and Wine Research, v. 19, n. 2, p. 153-160, 2013.