 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

Analyses of a long-term soil temperature record for the prediction of climate change induced soil carbon changes and greenhouse gas emissions in vineyards

The evaluation of the current and future impact of climate change on viticulture requires an integrated view on a complex interacting system within the soil-plant-atmospheric continuum under continuous change. Aside of the globally observed increase in temperature in almost all viticulture regions for at least four decades, we observe several clear trends at the regional level in the ratio of precipitation to potential evapotranspiration. Additionally the recently published 6th assessment report of the ipcc (the physical science basis) shows case-dependent further expected shifts in climate patterns which will have substantial impacts on the way we will conduct viticulture in the decades to come.

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

Estudio de fertilidad en variedades blancas en Castilla-la Mancha

La adaptación de nuevas variedades a zonas de cultivo fuera de su área de origen presenta múltiples interrogantes. En Castilla-La Mancha se está produciendo en los últimos años una gran inquietud por la diversificación y la reconversión de variedades.

Production and technological characteristics of some French clones of the Chardonnay variety in Yugoslavia

L’observation est effectuée entre 1996 et 1998. L’expérience a commencé avec des clones numérotés: 75, 95, 96 et 227 de la variété Chardonnay. Le porte greffe est le Kober 5 BB. La forme de conduite est le cordon. La taille est longue. La densité de plantation est 3,5 x 1 mètre (2857 ceps par 1/ha).

Cartography of « Terroir Units » is a Tool to Improve the Ré Island Vineyard Management (France)

A study of « terroirs » was achieved from 2003 to 2005 in the whole vineyard of the Ré island (17, France). Over more than 1,990 ha, a cartography at the 1/10.000 scale, including characterization of climatic, pedological, geological and hydrogeological components of « Basic Terroir Units » (B.T.U.) was made. Also, a survey among wine growers was conducted. All data were treated together in a G.I.S. connected to a data base. 22 kinds of map were built (B.T.U. and components, soil water reserve, vine functioning potentials, varieties, rootstocks, viticultural practices and soil management).