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Am. J. Enol. Vitic. 60:3:302-311 (2009)
Copyright © 2009 by the American Society for Enology and Viticulture.
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Comparison of Methods for Estimating Protein Stability in White Wines

Mireia Esteruelas1, Philippe Poinsaut2, Nathalie Sieczkowski2, Sebastian Manteau2, Maria Francesca Fort1, Joan Miquel Canals1 and Fernando Zamora1,*

1 Departament de Bioquímica i Biotecnologia, Grup de Recerca en Tecnologia Enològica (Tecnenol), Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007, Tarragona, Spain, and 2 Station Oenotechnique de Champagne-Martin Vialatte Oenologie, 79 avenue Thévenet BP 1031 Magenta, 51319 Epernay cedex, France.

Acknowledgments: The authors thank CICYT (AGL2007-66338 and AGL2004- 02309) and CDTI (Project CENIT Demeter) for financial support.

* Corresponding author (email: fernando.zamora{at}urv.cat; fax: +34 97 755 8686)

Several protein stability tests have been proposed, but as their results are not always consistent, wine-makers may hesitate when determining a bentonite dose. The chemical composition of the naturally occurring protein precipitate of a Sauvignon blanc wine was compared with the precipitates obtained after using different protein stability tests. Chemical composition, molecular exclusion profiles, and electrophoresis profiles of stability test precipitates were compared with naturally occurring precipitate. All forced precipitates presented different chemical compositions than the naturally occurring precipitate. None of the tests is a perfect reproduction of the natural phenomenon. The slow heat test does not precipitate thaumatin-like proteins and the ethanol test precipitates a large quantity of polysaccharide, making neither test suitable. Results indicate the fast heat test is most similar to the natural precipitate in terms of its chemical composition and therefore is likely the most appropriate stability test. The results offer a thorough comparison of the chemical composition of a natural protein precipitate and precipitates obtained after applying different stability tests.

Key words: haze protein, stability test, turbidity, white wine






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Copyright © 2009 by the American Society for Enology and Viticulture.