Protein Stabilization in a Model Wine Solution with Phytic Acid

Abstract

An alternative method of standard protein (bovine serum albumin) stabilization for a model wine solution was investigated at laboratory scale using phytic acid, a form of phosphorus storage in plants. At BSA concentrations of 1,000 mg/L and 200 mg/L, treatments with increasing doses of phytic acid resulted in significant BSA reductions or its complete removal without changing the pH. However, the effects on both the sensory perception and the long-term stability of wines treated with phytic acid need to be determined under actual winemaking conditions.