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Protein removal from a Chardonnay juice by addition of carrageenan and pectin
Author(s) -
MARANGON M.,
LUCCHETTA M.,
DUAN D.,
STOCKDALE V.J.,
HART A.,
ROGERS P.J.,
WATERS E.J.
Publication year - 2012
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/j.1755-0238.2012.00187.x
Subject(s) - pectin , carrageenan , chemistry , wine , food science , white wine , fermentation , winemaking , polysaccharide , pea protein , biochemistry
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.