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  • 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)
    Rogers, Peter J.
    Year published
    2012
    Metadata
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    Abstract
    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 ...
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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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    Journal Title
    Australian Journal of Grape and Wine Research
    Volume
    18
    DOI
    https://doi.org/10.1111/j.1755-0238.2012.00187.x
    Subject
    Bioprocessing, Bioproduction and Bioproducts
    Horticultural Production
    Food Sciences
    Publication URI
    http://hdl.handle.net/10072/52620
    Collection
    • Journal articles

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