Protein removal from a Chardonnay juice by addition of carrageenan and pectin |
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| Authors: | M MARANGON M LUCCHETTA D DUAN VJ STOCKDALE A HART EJ WATERS |
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| Affiliation: | 1. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;2. Department of Agricultural Biotechnology, Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (C.I.R.V.E.), University of Padua, via dell'Università 16, 35020 Legnaro (PD), Italy.;3. Foster's Group, 7 Southbank Boulevard, Southbank, Vic. 3006, Australia;4. Treasury Wine Estates, 97 Sturt Highway, Nuriootpa, SA 5355, Australia |
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| Abstract: | Backgrounds and Aims: 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. Methods and Results: 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. Conclusions: Pectin and carrageenan removed protein and partially stabilized the samples of the wine. Significance of the Study: Pre‐fermentation addition of pectin or carrageenan may provide the wine industry with an alternative protein stabilization procedure. |
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| Keywords: | bentonite carrageenan haze pectin protein wine |
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