White Wine Protein Stabilization by a Continuous Process Using a Packed Column

¹ Departament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Spain
² Instituto de Fermentaciones Industriales (CSIC), C/ Juan de la Cierva 3, 28006, Madrid, Spain
³ Escola de Ciències Experimentals i Tecnologia, Universitat Internacional de Catalunya, C/ Nova Estació 43, 43500 Tortosa (Tarragona), Catalunya, Spain.

Email: flopez{at}etseq.urv.es

An alternative method of protein stabilization for a Muscat wine was studied at laboratory scale using zirconium oxide as adsorbent material in a packed column in continuous regime. Protein removal for ZrO₂ was about 70% during the first 50 bed volumes (BV) and decreased progressively until the end of the treatment (100 BV). The first fraction of treated wine (first 50 BV) was protein stable, after which it was protein unstable. The protein fraction of 20 to 30 kDa appeared to be responsible for the protein instability of the wine. After ZrO₂ regeneration, the wines obtained were protein stable during all treatments, since the adsorption capacity of the packed column increased. No relation was found between the protein stability of the wine and polysaccharide removal by the ZrO₂ in the original form or after regeneration.

Note:
Acknowledgments: The authors thank the Cooperativa de Vila-rodona and the Spanish Ministerio de Educación y Ciencia for financial support and Mel Chemicals for providing the zirconium oxide.

Key words: stabilization, haze, proteins, polysaccharides

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