 IVES 9 IVES Conference Series 9 Use of membrane ultrafiltration technology to achieve protein stabilisation of white wine

Use of membrane ultrafiltration technology to achieve protein stabilisation of white wine

Abstract

AIM: Proteins in white wine can cause cloudiness or haze after bottling, which consumers may consider an indicator of poor quality. As a consequence, winemakers often use bentonite, a clay-based material that binds protein, to remove proteins and achieve protein stabilisation. However, removing bentonite from wine after treatment can result in a 3-10% loss of wine (1). Membrane filtration technology is used in wine production for many purposes and ultrafiltration (UF) offers an easily-translatable process for protein removal (1). UF treatment of wine can produce heat-stable permeate and protein-enriched retentate, which enables targeted protein degradation. Heating the retentate, with or without protease significantly improved the heat stability of recombined wine in pilot scale trials (2). This study evaluated strategies for achieving protein stabilisation using membrane filtration.

METHODS: Sauvignon blanc wine (unfined) was fractionated by UF in triplicate, the resulting retentate subjected to protease and heat (62℃, 10 min) treatment, and the treated retentate recombined with the permeate. Traditional bentonite fining was performed as a positive control. Chemical and sensory analyses were carried out to evaluate the efficacy of treatment.

RESULTS: Heating retentate with protease reduced the concentration of haze-forming proteins by 54% compared with heating alone 40%. Chemical analyses and quality scores for recombined wine showed no significant difference with bentonite-fined wines. Sensory analysis indicated that UF/heat-treatment increased the green apple aroma, alcohol heat and overall flavour intensity of the wines compared to bentonite fined wines, suggesting UF-treated wines retained flavour without imparting oxidative characters.

CONCLUSIONS

Ultrafiltration combined with heat and protease treatment can reduce bentonite use without significantly affecting sensory properties. While results are promising, it is not yet a viable alternative to bentonite fining.

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Yihe Sui

The University of Adelaide, School of Agriculture, Food and Wine; Australian Research Council Training Centre for Innovative Wine Production.,David, WOLLAN, VAF Memstar; Australian Research Council Training Centre for Innovative Wine Production – Jacqui, MCRAE, The University of Adelaide, School of Chemical Engineering and Advanced Materials – Richard, MUHLACK, The University of Adelaide, School of Agriculture, Food and Wine; Australian Research Council Training Centre for Innovative Wine Production – Peter, GODDEN, The Australian Wine Research Institute – Kerry, WILKINSON, The University of Adelaide, School of Agriculture, Food and Wine; Australian Research Council Training Centre for Innovative Wine Productin

Contact the author

Keywords

white wine heat stability, haze, ultrafiltration, wine protein, protease

Citation

Unraveling the complexity of high-temperature tolerance by characterizing key players of heat stress response in grapevine

Grapevine (Vitis spp.) is greatly influenced by climatic conditions and its economic value is therefore directly linked to environmental factors. Among these factors, temperature plays a critical role in vine phenology and fruit composition. In such conditions, elucidating the mechanisms employed by the vine to cope with heat waves becomes urgent. For the past few years, our research team has been producing molecular and metabolic data to highlight the molecular players involved in the response of the vine and the fruit to high temperatures [1]. Some of these temperature-sensitive genes are currently undergoing characterization using transgenesis approaches coupled or not with genome editing, taking advantage of the Microvine genotype [2].

Classification and prediction of tannin botanical origin through voltammetry and machine learning approach

The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO624-2022).

Culturable microbial communities associated with the grapevine soil in vineyards of La Rioja, Spain

The definition of soil health is complex due to the lack of agreement on adequate indicators and to the high variability of global soils. Nevertheless, it has been widely used as synonymous of soil quality for more than one decade, and there is a consensus warning of scientists that soil quality and biodiversity loss are occurring due to the traditional intensive agricultural practices.
In this work we monitored a set of soil parameters, both physicochemical and microbiological, in an experimental vineyard under three different management and land use systems: a) addition of external organic matter (EOM) to tilled soil; b) no tillage and plant cover between grapevine rows, and c) grapevines planted in rows running down the slope and tilled soil.

Immobilization of S. cerevisiae and O. œni for the control of wine fermentation steps

Controlling the speed of alcoholic (AF) and malolactic (MLF) fermentations in wine can be an important challenge for the production of certain short rotation wines for entry-level market segments. Immobilization techniques for Saccharomyces cerevisiae and Œnococcus œni, the microorganisms responsible for these fermentations, are widely studied for industrial applications. Indeed, these processes allow to accumulate biomass and thus to increase cell densities inducing high fermentation velocities. Recent works have shown the performance of MLF carried out with biofilms of O. œni, immobilized on various supports in a rich medium (MRSm: modified MRS broth with malic acid and fructose).

Impact of strain and inoculation time on yeasts interactions: mass spectrometry-based study.

Under oenological conditions, when yeasts grow simultaneously during alcoholic fermentation, they often do not coexist passively, and in most cases, physiological and metabolic interactions are established between them. They interact by producing unpredictable compounds and fermentation products that can affect the chemical composition of the wine and therefore alter its aromatic and sensory