terclim by ICS banner
IVES 9 IVES Conference Series 9 FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

Abstract

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.

This project aimed at evaluating the effectiveness of functionalized mesoporous silica (FMS), in removing heat unstable proteins from white musts and wines. FMS treatments were benchmarked against a commercial Na-Bentonite in a series of experiments conducted on heat unstable white musts and wines of different origin, vintage and variety, and on different scales (from few mL to 10 hL). The stabilizing properties of the fining agents were determined by analyzing the protein profiles of treated wines (by RP-HPLC), and by assessing protein stability via heat tests [3]. In addition, the treatments’ impact on other wine parameters (e.g., organic acid profiles, metal content, macromolecules, lees formation, sensory analysis) were determined.

For each wine, the dose of bentonite and FMS needed to reach full protein stability was determined by fining rate trials. The amount of FMS needed to stabilize the wines was always in line with that of bentonite, with a small variability (±10%) attributable to differences in wine composition. FMS effectively removed both thaumatin-like proteins and chitinases in a dose dependent mode, without causing other modifications on wine composition in terms of organic acid profile, ethanol content, glycerol, volatile composition, and metal content that, on the other hand, was always modified by bentonite fining that always led to an increase in Fe and Al. The analysis by triangle test of two white wines (Sauvignon blanc and Traminer) stabilized with FMS or bentonite at similar addition rates revealed the lack of significant differences (total answers = 39, p = 0. 5599 for S. blanc, p = 0.1184 for Traminer). In general, FMS showed to effectively stabilized wines at addition rates similar to those of bentonite, without causing major compositional modification, nor detectable sensory impacts, and therefore they represent a good candidate to become a viable bentonite alternative.

 

1. Van Sluyter, S.C.; McRae, J.M.; Falconer, R.J.; Smith, P.A.; Bacic, A.; Waters, E.J.; Marangon, M. Wine Protein Haze: Mechanisms of Formation and Advances in Prevention. J. Agric. Food Chem. 2015, 63, 4020–4030.
2. Lambri, M.; Dordoni, R.; Silva, A.; Faveri, D.M.D. Effect of Bentonite Fining on Odor-Active Compounds in Two Different White Wine Styles. Am. J. Enol. Vitic. 2010, 61:2, 225–233.
3. McRae, J.M.; Barricklow, V.; Pocock, K.F.; Smith, P.A. Predicting Protein Haze Formation in White Wines. Aust. J. Grape Wine Res. 2018, 24, 504–511.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Matteo Marangon1,2, Lucia Bernardi¹, Edward Brearley-Smith¹, Christine Mayr Marangon¹, Fabio Angiuli³, Stefano Caramori³, Roberto Argazzi⁴, Gianni Triulzi⁵, Alessandra Basana⁵

1. Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell’Uni-versità, 16, 35020 Legnaro (PD), Italy
2. Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, Italy
3. Department of Chemical, Pharmaceutical and Agricultural Sciences University of Ferrara Via L.Borsari 46, 44121, Ferrara, Italy
4. CNR-ISOF c/o Department of Chemical, Pharmaceutical and Agricultural Sciences University of Ferrara Via L.Borsari 46, 44121, Ferrara, Italy
5. Enartis – ESSECO srl, Via San Cassiano 99, 28069 Trecate NO, Italy

Contact the author*

Keywords

protein, stability, bentonite, wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More

POTENTIAL OF PEPTIDASES FOR AVOIDING PROTEIN HAZES IN MUST AND WINE

Haze formation in wine during transportation and storage is an important issue for winemakers, since turbid wines are unacceptable for sale. Such haze often results from aggregation of unstable grape proteinaceous colloids. To date, foreseeably unstable wines need to be treated with bentonite to remove these, while excessive quantities, which are often required, affect the wine volume and quality (Cosme et al. 2020). One solution to avoid these drawbacks might be the use of peptidases. Marangon et al. (2012) reported that Aspergillopepsins I and II were able to hydrolyse the respective haze-relevant proteins in combination with a flash pasteurisation. In 2021, the OIV approved this enzymatic treatment for wine stabilisation (OIV-OENO 541A and 541B).

Read More

VOLTAMETRIC PROFILING OF RED WINE COMPOSITION DURING MACERATION: A STUDY ON FOUR GRAPE VARIETIES

During red wine vinification, maceration allows the must, and consequently the wine, to be enriched with several compounds that contribute to the creation of the typical organoleptic characteristics of red wines. Among these, extraction of polyphenols (PPs) during maceration is a major process of enological interest.
The purpose of this study was the evaluate the suitability of a rapid analytical approach based in linear sweep voltammetry to monitor PPs extraction during vinification.

Read More

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More

NEW TREATMENTS FOR TEMPRANILLO WINES BY USING CABERNET SAUVIGNON VINE-SHOOTS AND MICRO-OXYGENATION

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

Read More