terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Chemistry, functionality and analysis of grape and wine macromolecules and secondary metabolites 9 Immunotestπ: a new test for the determination of proteic stability in white and rosé wines

Immunotestπ: a new test for the determination of proteic stability in white and rosé wines

Abstract

Proteic haze is a problem which may occur in all fruit-based beverages and fermented juices (beer, cider, wine). When it occurs, the economic loss is important. To avoid this, there are numerous tests to estimate the proteic stability of white and rosé wines. However, these are not specific towards unstable proteins. As none of these tests seems to satisfy completely the users, we compared them. We then used immunology to develop a new test for the determination of proteic stability of wine: ImmunoTest. This immunological test is a new test to check wine proteic stability. It seems to be sensitive neither to products used in oenology nor to wine turbidity. ImmunoTest is presented as a kit and a range of bentonite can be associated to it. Thanks to the specific antibodies and to the range of bentonite used by the winemaker, this kit allows determining the optimal and reasonable quantity of bentonite needed to obtain wine stability.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Sébastien MANTEAU, Damien MONNET, Philippe POINSAUT

Sofralab, 79 avenue A. A. Thévenet BP 1031 Magenta 51319 Epernay cedex, France

Contact the author*

Keywords

wine, protein, haze

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

Related articles…

Recent observations in wine oxidation

The chemistry of wine oxidation is captured in the reactions between the oxidation products, mostly reactive electrophiles, with other wine constituents. An understanding of both components and their reactions can lead to ideas and techniques to control and mitigate or enhance these reactions to allow for the desired development of the wine. Current investigations are yielding much useful information about oxidation reactions in wine.

Chemistry and analysis of key volatile compounds of wine and their precursors in grape

A relatively small number of the many volatile substances of wine, often present at trace
concentrations, are considered as key volatile compounds. These compounds often exist in grapes
under poorly odoriferous or non volatile forms as aroma precursors.

Preliminary studies on polyphenol assessment by Fourier transform-near infrared spectroscopy (FT-NIR) in grape berries

NIR spectroscopy has widely been tested in viticulture as powerful alternative to traditional analytical methods in the field of quality evaluation. NIR instruments have been used for assessing must and wine quality features in several works, but little information regarding their application on whole berries for polyphenol determination is available.

Evaluation of methods used for the isolation and characterization of grape skin and seed, and wine tannins

Validation of the phloroglucinolysis and RP-HPLC method showed selectivity and repeatability within acceptable limits for all investigated matrices. Recovery of polymeric phenols by SPE was also acceptable.

Monitoring of mannoprotein cessions during wine aging on lees: development of a simple enzymatic method

Mannoproteins are polysaccharides released by Saccharomyces cerevisiae yeast during alcoholic fermentation or by enzymatic action during aging on yeast lees (autolysis). These molecules play a major role in wine characteristics processing, namely, in the tartaric stabilization and protein haze prevention; moreover, they improve color stability and reduce astringency.