Progress in the clarification of wines with proteins of non-animal origin
DOI:
https://doi.org/10.24054/limentech.v8i2.1525Keywords:
clarifying, clarification, gelatin, protein, red wineAbstract
This paper presents the current state of the use of vegetable proteins as oenological clarifiers, looking for an alternative to the organic clarifiers commonly used, especially gelatin, in the clarification of red wines. The article includes new contributions on the use of protein
non-animal origin in the clarification of single-varietal red wines of Tempranillo de Navarra. The clarification for this study was carried out with 13 proteins of non-animal origin used in doses of 12 g/hl and in the presence or not of bentonite as an adjuvant. Each test was carried out with 1 l of red wine, for 48 h and at a temperature of 20 ± 2 ºC. Satisfactory results were obtained in terms of turbidity and lees volume, improving on those obtained with gelatin used as a reference.
Downloads
References
Lefevre, S. Maury, C. Poisaut, P. et Gerland, C. Le Collage des Vins: Infl uence du Poids Moléculaire des Gélatines et Premiers Essais de Colles d’origine Végétale. (1999). Revue des Oenologues. France. 935 : 37-40.
Lefevre, S. Gerland, C. Maury, C.; et Gazzola, M. Novelles Colles Végétales: Origines, Propriétés et Performances. (2000). Revue Française d’Oenologie. France. 184 : 28-32.
Lefevre, S. et al. Estudios de la Clarifi cación con Proteínas de Origen Vegetal. (2001). Semana Vinícola. 2.882 :3.846-3.855.
Marchal, R. Venel, G. Marchal-Delahaut, L. Valade, J. Bournérias, P. et Jeandet, P. Utilisation de Protéines de Blé pour la Clarifi cation des Moûts et des Vins de base Champenois. (2000). Revue Françacise d’Oenologie.184: 12-18.
Marchal, R. Merchal-Delahaut, L. Michels, F. Parmentier, M. Lallement, A.; and Jeandet, P. Use of Wheat Gluten as Clarifying Agent of Musts and White Wines. (2002). Am. J. Enol. Vitc. 53(4): 308-314.
Marchal, R. MerchaL-Delahaut, L. Lallement, A. and Jeandet, P. Wheat Gluten Used as a Clarifying Agent of Red Wines. (2002). J. Agric. Food. Chem. 50:177-184.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2010 @limentech, Ciencia y Tecnología Alimentaria
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
