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

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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.

Document Type: Research Article

DOI: http://dx.doi.org/10.1111/j.1755-0238.2012.00187.x

Affiliations: 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

Publication date: June 1, 2012

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