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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)
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