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Protein stabilization of white and rosé wines

Eric MEISTERMANN; IFV Pôle Alsace, National Protein Stability Group Coordinator

Protein stabilization of white and rosé wines is emblematic of the delicate compromise that a winemaker must make between safety and quality. To help the winemaker make decisions for a quick intervention, using the right amount, different tools have been elaborated over the last forty years. Unfortunately, they do not allow for determining the optimal bentonite dosages with enough precision. There are too many incertitudes during the instability risk evaluation as well as the optimal dosage determination. This study summarizes the current knowledge on protein stability evaluation, on bentonite dosage determination and stabilization strategy.

Published on 03/22/2011
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