Protein removal from a Chardonnay juice by addition of carrageenan and pectin

• M. Maragon ^[1] ; C. Lucchetta ^[2] ; D. Juan ^[3] ; V.J. Stockdale ^[4] ; A. Hart ^[3] ; P.J. Rogers ^[3] ; E.J. Waters ^[1]
  1. [1] Australian Wine Research Institute

     Australian Wine Research Institute

     Australia

     
  2. [2] University of Padua

     University of Padua

     Padova, Italia

     
  3. [3] Foster’s Group
  4. [4] Treasury Wine Estates

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• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 18, Nº 2, 2012, págs. 194-202
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Backgrounds and Aims: Bentonite is commonly added to white wines to remove the grape proteins responsible for haze formation. Despite being effective, this technique has drawbacks; thus, new solutions are desirable. The ability of carrageenan and pectin to remove heat‐unstable grape proteins, and the impact that such addition has on the physicochemical and sensorial profile of a wine were assessed.

    Methods and Results: Carrageenan and pectin were added separately or in combination to a Chardonnay juice prior to fermentation. Both adsorbents removed proteins (up to 75%), thus increasing wine protein stability. Carrageenan was more effective than pectin at increasing wine protein stability.

    Conclusions: Pectin and carrageenan removed protein and partially stabilized the samples of the wine.

    Significance of the Study: Pre‐fermentation addition of pectin or carrageenan may provide the wine industry with an alternative protein stabilization procedure.