Wine Fining with Plant Proteins

Abstract

Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine’s organoleptic characteristics. Usually these fining agents will bind the target compound(s) to form insoluble aggregates that are subsequently removed from the wine. The main reasons to perform wine fining treatments are to carry out wine clarification, stabilization and to remove phenolic compounds imparting unwanted sensory characteristics on the wine, which is an operation that often relies on the use of animal proteins, such as casein, gelatin, egg and fish proteins. However, due to the allergenic potential of these animal proteins, there is an increasing interest in developing alternative solutions including the use of fining proteins extracted from plants (e.g., proteins from cereals, grape seeds, potatoes, legumes, etc.), and non-proteinaceous plant-based substances (e.g., cell wall polysaccharides and pomace materials). In this article, the state of the art alternative fining agents of plant origins are reviewed for the first time, including considerations of their organoleptic and technological effects on wine, and of the allergenic risks that they can pose for consumers.

Influence of skin contact and different extractants on extraction of proteins and phenolic substances in Sauvignon Blanc grape skin

“…This hypothesis was supported by the significant decrease of BSA concentration after skin extraction. This finding also supported that plant proteins could be used to remove phenolic substances in wine (Marangon et al ). For hand‐peeled skin samples, the influence of different extractants on the extraction of phenolic substances showed the similar pattern as in samples of ground skin but with a lower extraction rate.…”

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

“…An important aspect to consider is the strong influence of formulation for the potato-based fining agents (PT1 and PT2) because PT2 treatment caused only a minor removal of flavanols and few changes in color parameters. Therefore, great variability in potato-based fining agents on the market can be assumed because of different sources, extraction conditions, extract preparation, and possible protein hydrolysis [1]. Undoubtedly, this leads to a different binding affinity and efficiency [23].…”

“…The use of fining agents in winemaking is widely known as a processing aid to clarify, enhance the wine stability, remove off-flavors, and, particularly in red wines, soften sensory properties such as bitterness and astringency by modulating phenolic composition [1]. Traditional fining agents based on proteins of animal origin, including casein, egg albumin, gelatin, and isinglass, are commonly used to remove protein-reactive phenolic compounds [2].…”

“…However, color losses and unpleasant aromas can sometimes occur in the wine after the fining treatment [3]. From the health point of view, animal proteins have allergenic or intolerant potential and their residual presence in the wine may pose an important risk in sensitive individuals [1,4]. In this sense, according to EU regulation No.…”

“…Other commercialized products are legume-derived proteins extracted from pea, although lentil, soybean, and lupine have been also studied as possible sources of vegetal protein. All of them are efficient fining agents when compared to gelatin, but soybean and lupine are considered allergenic substances [1]. In Aglianico red wine, either young or aged for twelve and twenty-four months, a recent study has reported that pea protein shows limited interaction with proanthocyanidins after settling for 168 h at 20 • C [18].…”