Wheat Gluten Used as a Clarifying Agent of Red Wines

Abstract

Bovine spongiform encephalopathy caused a situation of crisis leading the public and winemakers to lose their confidence in the use of gelatin as a fining agent and to reject animal proteins in general. Therefore, we started the search for a substitute for gelatin and egg protein by comparing gluten with these fining treatments currently used. This study concerned the fining of a Burgundy red wine (Rully, Controlled Appellation). For 6 g/hL, enzymatically hydrolyzed glutens (EHG) gave better efficiencies than deamidated glutens. The efficiency of the egg proteins treatment was situated between those of the hydrolyzed glutens and deamidated glutens. For 12 and 18 g/hL, turbidities of the wine treated by five glutens were 67 to 86% less than that of the control wine. Better results were obtained with egg proteins for short kinetics particularly. Wine fining with gluten was always better than gelatin treatments. The differences between the five glutens became very small when the dose incorporated in the wine increased. The volumes of lees generated by fining with gluten are situated between the values obtained with egg proteins and gelatin. After fining, immunodetection with gluten polyclonal antibodies failed to detect residual deamidated gluten.

Alternatives to Isinglass for Beer Clarification

“…The recent introduction of mandatory allergen labeling in the European Union and the United States of America has stimulated further research on novel alternatives. In the wine industry, clarification or stabilization agents such as gelatin, ovalbumin, wheat glu-ten, activated charcoal, potassium caseinate and polyvinylpolypyrrolidone (PVPP) are used 2,10,17 . The relevance of these materials or other novel alternatives to brewing has not been considered thoroughly to date, and to our knowledge, there are no direct alternatives to isinglass being used routinely in commercial breweries.…”

Precipitación de polifenoles de vino utilizando colágeno de piel y vejiga natatoria de peces

“…La precipitación de polifenoles de vino tinto utilizando proteínas de origen vegetal generan precipitaciones similares a las observadas en nuestro experimento (Maury, Sarni-Manchado, Lefebvre, Cheynier, & Moutounet, 2003). Sin embargo, a diferencia de otros estudios en donde se han realizado incubaciones de aproximadamente 48 h (Cosme, Ricardo-da-Silva, & Laureano, 2009;Marchal et al, 2002;Sarni-Machado, Deleris, Avallone, Cheynier, & Moutounet, 1999), los polifenoles del vino en este estudio fueron precipitados en incubaciones menores de 15 min. Los resultados de nuestro estudio sugieren que la interacción entre colágeno de peces y polifenoles finaliza en minutos, y probablemente solo esté limitada por el tiempo de mezcla y por la tasa de precipitación del complejo polifenol-proteína en los tanques de clarificación y/o barricas de añejamiento.…”

“…Se ha demostrado que las proteínas añadidas al vino interactúan con los polifenoles formando agregados que se precipitan en los tanques de clarificación y/o en las barricas (Marchal et al, 2002). En este estudio se observó que al incrementarse la concentración de proteínas en el vino, aumenta la concentración de polifenoles precipitados (Figura.…”

“…Debido a su naturaleza electrostática positiva, las proteínas son añadidas al vino para adsorber y precipitar polifenoles cargados negativamente en un proceso llamado *Corresponding author. Email: acabello@uabc.edu.mx clarificación (Hahn & Possmann, 1977;Marchal et al, 2002). Estas proteínas adsorben polifenoles y forman agregados que se precipitan al fondo de los tanques de clarificación y/o barricas, y posteriormente son eliminados por decantación.…”

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

“…This process not only clarifies and makes wine stable but also improves organoleptic characteristics by reducing astringency and ameliorating colour and flavour of the final product (Yokotsuka et al 1995;Marchal et al 2002b).…”