Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines

In this work the impact of an innovative protein stabilization method (TiO2-based composite sorbent material coupled with a prototype device operating under continuous flow) has been tested in terms of protein and oxidative stability of white wines. Optimal process parameters (duration 60 min; flow rate 1.5 ± 0.1 L/h in 6 cycle rates/h) ensured an average 32.5 % reduction of total proteins; the nanoporous TiO2 film supported on inert glass beads acted as selective sorbent for pathogenesis-related proteins (PRPs, 10-60 kDa) responsible for wine instability, based on the protein stability studies (heat-test) performed in the experimental wines. The stabilization process has been tested for the release of contaminants (Ti), and the innovative treatment has been proven to preserve wine from oxidation also delaying the browning onset under extreme storage conditions.

Synthesis of protected glucose derivatives from levoglucosan by development of common carbohydrate protecting group reactions under continuous flow conditions

Common carbohydrate protecting group reactions under continuous flow processes are reported in the context of producing partially-protected glucose building blocks from levoglucosan. Benzyl ether protection was demonstrated without the use of NaH using barium oxide, which, however, pointed to the need for forms of this catalyst not as susceptible to close packing under flow. Acylation conditions were developed under continuous flow in acetonitrile and avoiding pyridine. Ring-opening the derivatized levoglucosan with propanethiol was also demonstrated producing S-alkyl 2,4-di-O-benzyl-glucopyranoside building block in 2 rather than 12 steps in increased overall yield.