Journal
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
Volume 18, Issue 2, Pages 194-202Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1755-0238.2012.00187.x
Keywords
bentonite; carrageenan; haze; pectin; protein; wine
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Funding
- Australia's grapegrowers and winemakers
- Grape and Wine Research and Development Corporation
- Australian Government
- Provincia di Treviso (Italy)
- Fondazione Ing.
- Treasury Wine Estates
- Orlando Wines
- Yalumba Wine Company
- Casella Wines
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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.
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