The use of zirconia dioxide enclosed in a metallic cage for the stabilisation of Chardonnay white wine
Abstract
White wines are commonly stabilised by removing the heat unstable proteins through adsorption by bentonite, aneffective but inefficient wine processing step. Alternative absorbents are thus sought and zirconium dioxide (zirconia) is recognised as a promising candidate. The aim of this work was to assess the viability of zirconia treatments to stabilize white wines, with particular attention on process development. Effective protein removal was achieved by enclosing zirconia pellets into a metallic cage submerged in the wine. With this method the wine could be treated with the adsorbent for the time required for protein stabilisation, and then removed without further manipulation. Zirconia treatment of an unstable Chardonnay wine stabilised it without detectable modification of its physicochemical parameters and colour, apart from the removal of some metals (Cu, Fe) and acids. A simple, inexpensive and effective zirconia regeneration method was developed. Main drawbacks are the high dosages required and the necessity of stirring.
Issue: Macrowine 2010
Type: Article
Authors
1 The Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA 5064, AUS.
2 Dipartimento di Biotecnologie agrarie, Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (C.I.R.V.E.), Università di Padova, via dell’Università 16, 35020 Legnaro, PD, I.