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A new bioadjuvant for protein stability in wine
€45.00 (VAT incl.)
Specifiche
| LESSONS | 1 |
|---|---|
| Duration | 15 minutes |
| Typology |
In stock
DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
Currently, the most widely used treatment for protein stabilisation in wineries is the subtractive treatment and consists of the addition of bentonite, a cation exchange clay. This treatment, although very effective, has several drawbacks, including in particular the removal of important aromatic compounds and the loss of wine. Due to the many negative implications associated with the use of bentonite, several alternatives to its use have been explored over the years, some of which are still at an experimental stage. However, so far, none of these alternatives has proved satisfactory.
For example, commercial preparations of yeast polysaccharides, particularly mannoproteins, have been proposed for colloidal stabilisation of wine. However, despite the many positive effects associated with these compounds, the efficacy of most of these commercial exogenous Saccharomyces mannoproteins is very limited.
Nowadays, inactivated yeast derivatives (IYD) are also attracting attention for their antioxidant potential, technological applications and sensory properties. However, the derivatives currently on the market are obtained only from Saccharomyces cerevisiae biomass and contribute only minimally to protein stabilisation.
In this work, the use of an innovative alternative tool to bentonite for protein stabilisation of wines was evaluated. It is an inactivated yeast derivative, which, unlike those already known, has been obtained from Schizosaccharomyces japonicus. The work demonstrates significant improvements not only in protein stability but also in tartaric stability.
The lecture reproduced in this video was presented at the 18th edition of Enoforum (Vicenza, May 16-18, 2023)
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