Use of grape seeds to reduce haze formation in white wines

Elia Romanini, Mario Gabrielli, Milena Lambri, Donato Colangelo, Jacqui M. Mcrae, Eleanor Bilogrevic

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

Abstract

Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the sale of the product. Bentonite is used to remove proteins and “heat-stabilise” wine however it is non-selective and can reduce wine quality. Grape seed powder (GSP) has previously been shown to remove PR proteins and reduce haze formation on a lab scale, however the effect on wine sensory properties was unknown and crucial to the evaluation of GSP as a bentonite alternative. Semillon (SEM) and Sauvignon Blanc (SAB) juices (20L in triplicate) were treated with GSP at two doses, Low (7.5 g/L) and High (15 g/L), prior to fermentation. GSP treatment reduced the concentration of wine PR proteins by up to 57% and 37% for SEM and SAB, respectively, and reduced the amount of haze formed in a heat test by up to 75% and 80%, respectively. Sensory analysis conducted by a trained panel showed that for both wine types the high GSP treatments were rated deeper in colour and higher in bitterness than the bentonite controls, with the low GSP treatment having a similar but less pronounced effect on these attributes. The GSP-treated SAB wine showed greater tropical fruit aroma, and pungency, compared to the bentonite control. Use of GSP can reduce the amount of bentonite needed to stabilize wines and may provide a sustainable and effective alternative to bentonite, notably for textural white wine styles.
Lingua originaleEnglish
pagine (da-a)1-8
Numero di pagine8
RivistaFood Chemistry
Volume341
DOI
Stato di pubblicazionePubblicato - 2021

Keywords

  • Bentonite
  • Bentonite alternatives
  • Color
  • Fermentation
  • Food Quality
  • Grape seeds
  • Haze
  • Hot Temperature
  • Plant Proteins
  • Protein
  • Seeds
  • Vitis
  • White wine
  • Wine

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