Despite the extensive research performed during the last decades, the multifactorial mechanism responsible for white wine protein haze formation is not fully characterized. After testing different metabolites (1) and model wine solutions containing different protein fractions (2) a new model was proposed by the research group of Ricardo Chagas which is mainly based on the experimental identification of sulfur dioxide as the non-proteinaceous factor that induces white wine protein haze formation upon heating.
In this video seminar, prof. Chagas explains the mechanism of action of this model that has been tested in wine-like solutions (using total and fractionated wine proteins) and validated in different types of wine under real conditions.
The results achieved may open the way to develop new techniques not only on fining and stabilization technology but also in new analytical methods to predict the protein haze susceptibility of a wine.
Video of the SIVE OENOPPIA 2017 awards winner . The paper reproduced in this video-seminar was presented at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)
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START THE VIDEO (Ricardo CHAGAS, 15 min)
