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A CONTINUOUS PROCESS FOR THE STABILIZATION OF WHITE WINE PROTEIN

Vesselina Pashova, Carme Guell, Encarnaciòn Pueyo, Magdalena Lòpez Barajas, M. Carmen Polo and francisco Lòpez, 2004, American Journal of Enology and

Goal of the research was to study white wine protein stabilization in a continuous process with zirconium oxide adsorbent in a packed column. Effect of the treatment on the total concentration and profiles of proteins and polysaccharides of a Muscat wine was evaluated as well as the effect of the regeneration process of the column on its adsorption capacity and wine protein stabilization efficacy. Wines, before and after stabilization, were analyzed in order to establish the treatment efficacy. Three regeneration processes were applied to the adsorbent material for 16 hours at 500°C. Adsorbent capacity of the material was then evaluated after each regeneration. The adsorbent material was packed in a column and wine was then pumped through it by means of a peristaltic pump. The volume of treated wine was equivalent to 100 bed volume of adsorbent material. The amounts of non adsorbed single protein fraction were evaluated through HPLC. Wine stability was checked through protein heat stability test. Results showed that protein removal for the adsorbent material was about 70% for the first 50 Bed Volumes, and decreased progressively until the end of the treatment. The first fraction of the treated wine was protein stable while the second half, unstable. After regeneration, the adsorbent capacity of the material increased and wines were protein stable during all treatments. (We suggest you to read the entire article. Original title: White wine protein stabilization by a continuous process using a packed column)
Published on 02/17/2005
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