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

M. Maragon, Luciano Lucchetta, D. Juan, V.J. Stockdale, A. Hart, P.J. Rogers, Elizabeth J. Waters

• 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.