Protein removal from a Chardonnay juice by addition of carrageenan and pectin
Author(s)
Marangon, M.
Lucchetta, M.
Duan, D.
Stockdale, V.
Hart, A.
Rogers, Peter
Waters, E.
Griffith University Author(s)
Year published
2012
Metadata
Show full item recordAbstract
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 ...
View more >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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View more >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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Journal Title
Australian Journal of Grape and Wine Research
Volume
18
Subject
Bioprocessing, Bioproduction and Bioproducts
Horticultural Production
Food Sciences