Use of proteases combined with heat treatment for protein stabilisation of white wines improves their foaming properties

Identificador:  imarina:9499446

Handle: https://hdl.handle.net/20.500.11797/imarina9499446

Autores:  Gregori, Nadia; Gombau, Jordi; Just-Borras, Arnau; Perez, Dolores; Heras, Jose Maria; Tarin, Fernando; Fort, Francesca; Canals, Joan Miquel; Zamora, Fernando

Resumen:
In this study we evaluate the effectiveness of combining protease treatment with heat treatment as an alternative method to bentonite fining for achieving protein stability in white wines. Our results demonstrate that protease treatment can achieve complete protein stability or, at least, substantially reduce the amount of bentonite needed in highly unstable varieties such as Muscat of Alexandria. This reduction or even elimination of the amount of bentonite required mitigates its adverse effects. In addition to its role in achieving protein stability, protease treatment significantly enhances both the foamability (HM) and foam stability (HS) of wines. Notably, these improvements persist even when protease treatment is followed by bentonite fining. These enhancements offer a considerable advantage in the production of sparkling wines, especially in regions or with grape varieties that inherently produce base wines with limited foaming potential. Protease treatment could therefore play a valuable role in optimising the sensory and textural qualities of sparkling wines, thereby expanding production possibilities particularly in regions or with grape varieties that typically yield base wines with limited foaming capacity.