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A combined ultrafiltration/heat/protease treatment for protein stabilization of white wine

Yihe Sui | Australian Wine Research Institute, Australia

A combined ultrafiltration/heat/protease treatment for protein stabilization of white wine

White wine can become hazy sometimes during storage or under exposure to heat: this phenomenon occurs because the proteins responsible for hazy phenomena are denatured. These proteins come from the grape and are known as passive genesis related proteins, they can survive after AF and can be problematic if they are not removed.

In fact, the haze formation is a multifactorial process; ultrafiltration (UF) has been evaluated as an innovative process to achieve white wine stabilization, providing an alternative approach to the traditional removal of wine proteins through bentonite treatment.

In this study, wine obtained from Sauvignon Blanc was fractionated by UF, generating a stable permeate fraction and a protein-enriched retentate fraction: subsequently, stabilization treatments involving the addition of heat or protease were applied to the retentate before the treated retentate was recombined with the permeate. 

Protein stability of the recombined wine was significantly improved in which of the treatments? Was the amount of bentonite required to achieve the protein stability of the wine reduced? Did the wine quality assessment and sensory profile give comparable results to conventional wine?

The lecture reproduced in this video was presented at the 18th edition of Enoforum (Vicenza, May 16-18, 2023)

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Published on 11/22/2023
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