• The Future of Oenological Webinars
    Let's Create Together the Most Interesting Content for the Industry!
    We are excited to involve you in the process of creating our oenological content! Your feedback is essential to providing you with articles, webinars and trainings that are truly useful for you and...
    Published on: 01/31/2024

Using proteases to achieve protein stability in wines

Matteo Marangon, University of Udine; Remi Schneider, Oenobrands

Using proteases to achieve protein stability in wines

We are pleased to offer you two of the speeches linked to wine stability, in particular focused on protein stability, extracted from the first Enoforum USA.

In the first video, Matteo Marangon of the University of Udine gives a summary on Unstable proteins in wines: state of the art.
As he mentions, protein instability can lead to the appearance of cloudiness and deposits in wines, an aesthetic problem caused by the presence of grape proteins, mainly thaumatin-like proteins (TLPs) and chitinases which, under certain conditions, can become insoluble and aggregate, thus making wines appear cloudy. This instability is generally prevented by clarification with bentonite, a treatment that is effective in removing the grape proteins responsible for cloudiness, but which has several disadvantages, including loss of wine, disposal costs and removal of aromatic compounds with a consequent reduction in overall wine quality. Consequently, alternatives to bentonite are highly desirable, but for them to be successful, a thorough understanding of the mechanism of protein clouding is required, as this can direct the development of new, efficient and environmentally sustainable stabilisation processes. In this presentation, an overview of the current understanding of the mechanism of protein turbidity formation will be provided. In addition, the main recently proposed alternatives to bentonite will be analysed.

In the following video, Remi Schneider of Oenobrands talks about "Using a specific protease to achieve protein stability in wines". The use of proteases, which are in the process of being approved by the OIV, will make it possible to eliminate the proteins responsible for the protein instability of wines, without having to use bentonite, or limiting its use considerably. This module examines which proteins are responsible for the instability of wine, how the phenomenon of protein clouding occurs and how it is possible to degrade these proteins using a specific enzymatic preparation developed by Oenobrands.

The papers reproduced in these videos were presented at the first edition of Enoforum USA (May 4th, 2021) within the session hosted by Presenting Sponsor, Oenobrands

Published on 07/07/2021
    • Protein instability in wine: a review. Matteo Marangon, Univeristy of Padova (Italy)
    • Rapidase Proteostab application in winemaking to achieve protein stability of the wine. Remi Schneider, Oenobrands (France)
Related sheets
    Protein Instability in White Wines, How to Manage it
    Matteo Marangon | University of Padova (Italy)
    This video covers the recent developments in wine protein instability, including the most current version of the mechanism describing how protein instability forms in white wines. - The methods for...
    Price:47 €(Tax included)
    Published on:10/18/2023
    Protection against spoilage microorganisms: alternatives to SO2
    Video Extract from Fernando Zamora's presentation at Macrowine
    Protection against spoilage microorganism is one of the main effects of SO2. How can we reduce its addition to a minimum or even totally avoid its use? Fernando Zamora talsk about a few products su...
    Published on:09/06/2023
    Sparging of wine: don’t stress
    Wessel du Toit | University of Stellenbosh – South Africa
    High levels of dissolved oxygen in wine can lead to unwanted oxidation. Dissolved oxygen levels in wine are often reduced by sparging with an inert gas such as N2. However, the factors that influen...
    Price:60 €(Tax included)
    Published on:07/26/2023
    Emerging non-thermal technologies applied to winemaking
    Antonio MORATA, Universidad Politécnica de Madrid, Spain
    In the keynote speech given at Enoforum 2022, Antonio Morata talked about emerging non-thermal technologies applied to oenology and their impact on the extraction of phenolic compounds from grapes,...
    Price:27 €(Tax included)
    Published on:09/20/2022
    All acids are equal, but some are more equal than others: (BIO)ACIDIFICATION OF WINES
    Hranilovic A. et al., ISVV, University of Bordeaux (France) | The University of Adelaide (Australia)
    Interesting and sustainable oenological solution to combat the lack of acidity in wines and microbial threats: bio- acidification with some strains of Lachancea thermotolerans through the productio...
    Published on:07/13/2022
    Good oenological practices for grapes contaminated by Botrytis
    Recording of the webinar held by Dominique Delteil
    In this recording of the webinar held by Dominique Delteil (Delteil International Wine Consulting) topics covered are: the origin of gluconic acid, its importance as an indicator for optimal grape ...
    Price:47 €(Tax included)
    Published on:06/14/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,78125