{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,26]],"date-time":"2025-11-26T15:54:38Z","timestamp":1764172478590,"version":"build-2065373602"},"reference-count":59,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2021,10,14]],"date-time":"2021-10-14T00:00:00Z","timestamp":1634169600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UID\/QUI\/50006\/2020; UIDB\/05183\/2020; UID\/AMB\/04085\/2020; UID\/AGR\/04129\/2020"],"award-info":[{"award-number":["UID\/QUI\/50006\/2020; UIDB\/05183\/2020; UID\/AMB\/04085\/2020; UID\/AGR\/04129\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alternative based on a new cellulose derivative (dicarboxymethyl cellulose, DCMC) is proposed. To determine the efficiency of DCMC as a bentonite alternative, three monovarietal wines were characterized, and their protein instability and content determined by a heat stability test (HST) and the Bradford method, respectively. The wines were treated with DCMC to achieve stable wines, as shown by the HST, and the efficacy of the treatments was assessed by determining, before and after treatment, the wine content in protein, phenolic compounds, sodium, calcium, and volatile organic compounds (VOCs) as well as the wine pH. DCMC applied at dosages such as those commonly employed for bentonite was able to reduce the protein content in all tested wines and to stabilize all but the Moscatel de Set\u00fabal varietal wine. In general, DCMC was shown to induce lower changes in the wine pH and phenolic content than bentonite, reducing the wine calcium content. Regarding which VOCs are concerned, DCMC produced a general impact similar to that of bentonite, with differences depending on wine variety. The results obtained suggest that DCMC can be a sustainable alternative to bentonite in protein white wine stabilization.<\/jats:p>","DOI":"10.3390\/molecules26206188","type":"journal-article","created":{"date-parts":[[2021,10,14]],"date-time":"2021-10-14T22:42:18Z","timestamp":1634251338000},"page":"6188","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction"],"prefix":"10.3390","volume":"26","author":[{"given":"Francesco","family":"Saracino","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Jo\u00e3o","family":"Brinco","sequence":"additional","affiliation":[{"name":"CENSE\u2014Center for Environmental and Sustainability Research, NOVA School of Science and Technology, NOVA University of Lisbon, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7903-4734","authenticated-orcid":false,"given":"Diana","family":"Gago","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Departamento de Qu\u00edmica, NOVA School of Science and Technology, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1761-7376","authenticated-orcid":false,"given":"Marco","family":"Gomes da Silva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Departamento de Qu\u00edmica, NOVA School of Science and Technology, 2829-516 Caparica, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5027-7564","authenticated-orcid":false,"given":"Ricardo","family":"Boavida Ferreira","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3706-0982","authenticated-orcid":false,"given":"Jorge","family":"Ricardo-da-Silva","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4337-5956","authenticated-orcid":false,"given":"Ricardo","family":"Chagas","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Departamento de Qu\u00edmica, NOVA School of Science and Technology, 2829-516 Caparica, Portugal"},{"name":"Food4Sustainability\u2014Associa\u00e7\u00e3o Para a Inova\u00e7\u00e3o no Alimento Sustent\u00e1vel, Centro Empresarial de Idanha-a-Nova, Zona Industrial, 6060-182 Idanha-a-Nova, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8474-3925","authenticated-orcid":false,"given":"Lu\u00edsa Maria","family":"Ferreira","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Departamento de Qu\u00edmica, NOVA School of Science and Technology, 2829-516 Caparica, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,10,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"416","DOI":"10.1016\/j.phytochem.2006.11.014","article-title":"The diversity of pathogenesis-related proteins decreases during grape maturation","volume":"68","author":"Monteiro","year":"2007","journal-title":"Phytochemistry"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"4046","DOI":"10.1021\/jf020456v","article-title":"Environmental conditions during vegetative growth determine the major proteins that accumulate in mature grapes","volume":"51","author":"Monteiro","year":"2003","journal-title":"J. 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