 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

Crossed approaches to experimental economics and sensory analysis regarding noble rot sweet wines perception

Noble rot sweet wines are reputed wines, traditionally elaborated according to a singular vinification process involving the harvesting of overripe grapes under the action of the ascomycete fungus Botrytis cinerea.

Improving stilbenes in vitis Labrusca L. Grapes through methyl jasmonate applications

Grapes (Vitis sp.) are considered a major source of phenolic compounds such as flavonols, anthocyanins and stilbenes. Studies related to the beneficial effects of these compounds on health have encouraged research aimed at increasing their concentration in fruits. On this behalf, several plant growth regulators such as jasmonic acid and its volatile ester, methyl-jasmonate (MeJa), have demonstrated promising results in many fruits. However, Brazilian subtropical climate might interfere on treatment response. The present study aims to evaluate the application of MeJa in the pre-harvest period in Concord and Isabel Precoce grapes (Vitis labrusca L.).

Copper reduction strategy for sangiovese in organic viticulture

Organic viticulture requires copper based treatments for bunch protection even though an intensive employment is no longer admitted because of its low leaching and phytotoxicity in the soil. UE Reg. 1981/2018 set copper employment to 4 kg/ha for year or 28 during 7 years with an absolute level allowed of 6 Kg/ha although those limits were decreased frequently.

Spatial variability of grape berry maturation program at the molecular level

The application of sensors in viticulture is a fast and efficient method to monitor grapevine vegetative, yield and quality parameters and determine their spatial intra-vineyard variability. Molecular analysis at the gene expression level can further contribute to the understanding of the observed variability by elucidating how pathways responsible for different grape quality traits behave in zones diverging for one or the other parameter. The intra-vineyard variability of a Cabernet Sauvignon vineyard was evaluated by a standard Normalized Difference Vegetation Index (NDVI) mapping approach, employing UAV platform, accompanied by detailed ground-truthing (e.g. vegetative, yield, and berry ripening compositional parameters) that was applied in 14 spots in the vineyard. Berries from different spots were additionally investigated by microarray gene expression analysis, performed at five time points from fruit set to full ripening.

On sample preparation methods for fermentative beverage VOCs profiling by GCxGC-TOFMS

Study the influence of sample preparation methods on the volatile organic compounds (VOCs) profiling for fermentative beverages by GCxGC-TOFMS analysis. METHODS: Five common sample preparation methods were tested on pooled red wine, white wine, cider, and beer. Studied methods were DHS, Liquid-liquid extraction, mSBSE, SPE and SPME. VOCs were analyzed by GCxGC-TOFMS followed by data analysis with ChromaTOF. RESULTS: The volatile organic compounds (VOCs) profiling results were very dependent on the sample preparation methods.