Predicting protein haze formation in white wines

McRae, Jacqui M.; Barricklow, V.; Pocock, K. F.; Smith, Paul A.

doi:10.1111/ajgw.12354

Cited by 19 publications

(18 citation statements)

References 28 publications

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“…Carrageenan stock solution (10 g/L in wine) or bentonite stock solution (250 g/L in water) were added to wine samples (150 mL each in triplicate) to give a final concentration between 0.2 and 1.4 g/L in 0.2 g/L increments. Samples were then shaken to mix and kept overnight at room temperature before filtering at 0.45 μm (Ultipor N66, Pall Corporation, New York, NY, USA) and assessing the heat stability of each sample as previously described (McRae et al ). The concentration of each heat‐stabilising agent that produced a change in turbidity before and after heat treatment (80°C for 2 h, 20°C for 3 h) of <2.0 nephelometric turbidity units (NTU) (Hach model 2100P nephlometer, Loveland, CO, USA) was considered the recommended dose.…”

Section: Methodsmentioning

confidence: 99%

Carrageenans as heat stabilisers of white wine

Ratnayake

Stockdale²,

Grafton³

et al. 2019

Australian Journal of Grape and Wine Research

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Background and Aims Carrageenan addition has been previously shown to remove proteins from wine and to heat stabilise wines, however, many types of carrageenans are now available with potentially different protein‐adsorbing properties. This study investigated a range of commercially available carrageenans added at several stages of winemaking for efficacy of protein removal, heat stability and impact on wine sensory properties. Methods and Results In preliminary screening trials, 11 types of carrageenan were added to a Chardonnay wine and the heat stability of the wine measured with a heat test. Three of the carrageenans successfully heat‐stabilised the wine and were included in large‐scale winemaking trials: sodium‐rich kappa (kN), potassium‐rich kappa (kK) and kappa/iota (90:10, ki) carrageenan. Each carrageenan was added at three stages of winemaking, to juice, during fermentation and to wine. All carrageenans produced heat‐stable wine regardless of time of addition. Addition of kN during fermentation also improved wine recovery compared to bentonite addition, the positive Control, although sodium concentration also significantly increased in the wine. Addition of kK‐carrageenan to either wine or clarified juice was the most effective treatment for producing heat‐stable wine with minimal impact on the sensory profile, wine lees, turbidity and concentration of metal ions compared to that of untreated Control wines. Conclusions Kappa‐ and kappa‐/iota‐carrageenans can be effective at heat stabilising white wines without negative impact on sensory properties, although the filterability and concentration of metal ions of the wines can vary with carrageenan structure and time of addition. Significance of the Study Kappa‐carrageenan, a renewable fining agent, is effective in heat stabilising wines and maybe become a useful alternative to bentonite.

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Section: Methodsmentioning

confidence: 99%

Carrageenans as heat stabilisers of white wine

Ratnayake

Stockdale²,

Grafton³

et al. 2019

Australian Journal of Grape and Wine Research

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“…Heat stability test. The heat stability of samples was assessed using the 5 h heat test described previously (McRae et al 2018a). Briefly, samples (50 mL) were filtered using a 0.45 μm cellulose nitrate membrane (Sartorius Stedim Biotech, Goettingen, Germany) heated in an 80 C hot water bath (Ratek) for 2 h, then kept at 20 C (room temperature) for 3 h after cooling.…”

Section: Chemical Analysismentioning

confidence: 99%

Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine

Sui

McRae

Wollan

et al. 2020

Australian Journal of Grape and Wine Research

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Background and Aims: Precipitation of unstable proteins present in white wine after bottling can cause cloudiness, which is generally considered commercially unacceptable. Winemakers therefore use bentonite to remove protein prior to bottling, however, this can result in losses of wine volume and/or sensory quality. As such, there is interest in alternate strategies for protein stabilisation. This study evaluated the potential for ultrafiltration (UF), in combination with heat and proteolytic enzymes, to remove haze-forming proteins and stabilise white wine. Methods and Results: Heat-unstable white wines were fractionated using UF membranes with nominal 10 or 20 kDa molecular mass cutoff specifications, to first assess protein removal. Fractionation of wines with the 10 kDa membrane generated heat-stable permeate and protein-rich retentate. Pilot and semi-commercial scale trials were therefore conducted with 10 kDa molecular mass cutoff membranes and conditions optimised for heat and enzyme treatment of retentate. Heating retentate at 62 C for 10 min (with or without enzyme addition) achieved significant protein removal (30-96%, depending on the protein concentration of wine). Recombination of treated retentate with permeate gave wine that was almost heatstable, such that a substantially reduced amount of bentonite (~50-60%) was required to achieve full heat stabilisation. Conclusions: Ultrafiltration can fractionate white wine, enabling targeted heat and enzyme treatment of a protein-rich fraction of wine, thereby mitigating the impacts of traditional stabilisation treatments on wine aroma and flavour. Significance of the Study: This is the first study to evaluate the combined use of UF, heat and proteolytic enzyme treatments as an alternative approach to protein stabilisation of white wine.

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“…Protein stability was assessed by determining the induced haze value following the heat test according to McRae et al [ 58 ]. Briefly, wine aliquots were first filtered (0.45 μm, acetate cellulose membranes) and then heated at 80 °C for 2 h. Successively, these aliquots were cooled at 4 °C for 16 h and left at room temperature for 2 h before measuring the turbidity.…”

Section: Methodsmentioning

confidence: 99%

Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides

Millarini

Ignesti

Cappelli

et al. 2020

Foods

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Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and purification of PSs from the cell wall of Saccharomyces cerevisiae. This yeast releases limited amounts of mannoproteins in the growth medium, thus making their direct isolation from the culture broth not economically feasible. On the contrary, Schizosaccharomyces japonicus, a non-Saccharomyces yeast isolated from wine, releases significant amounts of PSs during the alcoholic fermentation. In the present work, PSs released by Sch. japonicus were recovered from the growth medium by ultrafiltration and their impact on the wine colloidal stability was evaluated. Interestingly, these PSs contribute positively to the wine protein stability. The visible haziness of the heat-treated wine decreases as the concentration of added PSs increases. SDS-PAGE Gel electrophoresis results of the haze and of the supernatant after the heat stability test are consistent with the turbidity measurements. Moreover, particle size distributions of the heat-treated wines, as obtained by Dynamic Light Scattering (DLS), show a reduction in the average dimension of the protein aggregates as the concentration of added PSs increases.

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Predicting protein haze formation in white wines

Cited by 19 publications

References 28 publications

Carrageenans as heat stabilisers of white wine

Carrageenans as heat stabilisers of white wine

Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine

Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides

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