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Protein removal from a Chardonnay juice by addition of carrageenan and pectin

M. MARANGON1, M. LUCCHETTA, D. DUAN, V.J. STOCKDALE, A. HART, P.J. ROGERS, E.J. WATERS1 ; Australian Journal of Grape and Wine Research, Volume 18, Is

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. 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. Pectin and carrageenan removed protein and partially stabilized the samples of the wine. Pre-fermentation addition of pectin or carrageenan may provide the wine industry with an alternative protein stabilization procedure (We recommend that you consult the full text of this article)
Published on 03/13/2013
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