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The role of nanotechnology in the future of wine research

by Wine Lover
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Early research into ‘smart materials’ or magnetic nanoparticles to evacuate proteins and undesirable aromas have been promising – and researchers state the innovation could potentially be utilized to expel other wine faults, for example, smoke or cork taint in the future.

Nanotechnology is the branch of innovation that deals with dimensions and tolerances of under 100 nanometres, particularly the manipulation of individual atoms and molecules.

A year ago, researchers at the University of Adelaide effectively utilize nanotechnology to develop a polymer to expel a methoxypyrazine, a compound known to deliver the ‘green capsicum’ aroma, from Cabernet Sauvignon wine.

To do as such, they joined magnetic nanoparticles to the polymers and utilized magnets to expel the polymers from the wine once the methoxypyrazines had been extracted.

Lead researcher, University of Adelaide Assoc Prof in Wine Science David Jeffery, said while polymers, for example, the ones his group made during that research venture need calibrating and further testing in the future, ‘particularly regarding their explicitness and simplicity of expulsion from wine on a bigger scale,’ they could possibly be utilized for smoke or cork taint evacuation.

Preceding this, senior research scientist Dr. Agnieszka Mierczynska-Vasilev and her group at the Australian Wine Research Institute (AWRI) had effectively developed a magnetic separation innovation that permits a quick and efficient separation of haze proteins from wine.

The innovation depends on the utilization of acrylic acid (AcrA) plasma polymer-coated magnetic nanoparticles. The coated particles are put in heat-unstable wine, where the proteins tie to the nanoparticles’ surfaces. The particles would then be able to be expelled from the wine utilizing a magnet. Testing of the wine following the treatment found that the haze-shaping proteins were expelled, even from wines with extremely high protein content. Different segments, for example, wine phenolics, were unaffected.

She said magnetic nanoparticle-based (MNP) medical treatment advances are endorsed by the Food and Drug Administration Agency and are viewed as safe.

She said in her research, the contact time of coated-MNPs with wine was short (10 minutes) and the nanoparticles were absolutely removable toward the finish of the treatment from wine.

‘Metal analysis was directed after the treatment to affirm that all nanoparticles were expelled from treated wine.’

Dr. Mierczynska-Vasilev said she saw a splendid future for nanotechnology in the wine sector since it empowered the management of wine at a molecular level.

‘I am convinced that nanotechnology will substantially affect the wine sector in the future in areas, for example, altering the sensory properties of wine to accomplish better taste or texture or changing the dietary benefit, potentially offering benefits for both the sector and the buyer.’

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