Protein haze is one of the key instabilities in white wine production and is the result of the slow protein denaturation followed by their aggregation into insoluble particles that make the wine appear hazy.
Bentonite is commonly used to remove the grape proteins responsible for haze formation, but is associated with significant processing and environmental costs.
Proteases potentially represent an alternative to bentonite, but until now none has shown satisfactory activity under winemaking conditions. Proctase, a mixture of Aspergillopepsins I and II, is proposed as a viable bentonite alternative. It is food grade, well characterised and inexpensive, active at wine pH and at high temperatures (60–80 °C).
Proctase is the first practical, economically viable alternative to bentonite and its use in Australia and New Zealand wineries has just been approved.
We recommend to see also: The hazing potential of different vitis vinifera thaumatin-like proteins
Finalist of the International OENOPPIA AWARD 2015. The paper reproduced in this video-seminar was presented at the 9th edition of Enoforum (May 5th-7th, 2015, Vicenza, Italy)
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The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).