Recent advances in protein and quercetin stability
Abstract
Protein instability in wine has long been recognised, yet it remains a difficult problem to solve. This presentation will examine not only how to optimise bentonite use, but also the most recent alternatives to this additive. The second part will focus on a comparatively recent instability issue: quercetin precipitation in red wines. The latest research on the mechanisms responsible for precipitation of this flavonoid and on methods for stabilising wines will be presented.
References
- Lagori, M.; Vincenzi, S.; Marangon, M.; Cattaneo, L.; Paissoni, M.A.; Río Segade, S.; Giacosa, S.; Bosso, A.; Rolle, L. A Comprehensive Literature Review on the Role of Bentonite in White Wine Protein Stabilization. Foods 2025, 14, 3994.
- Vendramin, V., Pizzinato, D., Sparrow, C., Pagni, D., Cascella, F., Carapelli, C., Vincenzi, S. Prevention of quercetin precipitation in red wines: a promising enzymatic solution. OENO One (2022) 56: 41–51.
- Vincenzi, S. Recent advances in protein and quercetin stability. Recording of the presentation delivered at Enoforum Spain 2026, Zaragoza, 20–21 May 2026. Available at: https://vinidea.it/es/prodotto/estabilidad-del-vino/
DOI:
Publication date: 28/08/2026
Issue: Enoforum 2026
Type: Oral
Authors
1 Department of DAFNAE and CIRVE, University of Padova, Italy
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Keywords
protein stability, bentonite, quercetin, pectolytic enzymes, wine stability