TY - JOUR
T1 - Advances in White Wine Protein Stabilization Technologies
AU - Silva-Barbieri, Daniela
AU - Salazar, Fernando N.
AU - López, Francisco
AU - Brossard, Natalia
AU - Escalona, Néstor
AU - Pérez-Correa, José R.
PY - 2022/2/13
Y1 - 2022/2/13
N2 - The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality.
AB - The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality.
KW - adsorption
KW - chitosan beads
KW - enzymatic treatment
KW - haze
KW - high power ultrasound
KW - magnetic nanoparticles
KW - mannoproteins
KW - ultrafiltration
KW - zeolites
KW - zirconium
UR - http://www.scopus.com/inward/record.url?scp=85125310839&partnerID=8YFLogxK
U2 - 10.3390/molecules27041251
DO - 10.3390/molecules27041251
M3 - Review article
C2 - 35209041
AN - SCOPUS:85125310839
VL - 27
JO - Molecules
JF - Molecules
SN - 1420-3049
IS - 4
ER -