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Protein extracts of Andean pseudocereals as alternative fining agents for red wines
€45.00 (VAT incl.)
Specifiche
| LESSONS | 1 |
|---|---|
| Duration | 15 minutes |
| Typology |
In stock
DESCRIZIONE
DESCRIPTION
DESCRIPTION
Descripción
At the Enoforum 2023 Congress in Vicenza, groundbreaking research explored innovative, plant-based methods for clarifying wine in response to rising consumer demand for animal-free food production processes.
The study focused on protein extracts from quinoa and kiwicha, two nutrient-rich Andean pseudocereals known for their low allergenic potential and gluten-free properties. Researchers evaluated the fining effectiveness of quinoa and kiwicha extracts compared to traditional animal and vegetable fining agents. Trials were conducted across various grape varieties including Cabernet Sauvignon, Petit Verdot, Malbec, and Monastrell, using different doses and contact times.
Key findings revealed that quinoa and kiwicha proteins significantly reduced wine turbidity by up to 91% while moderately decreasing total phenols and tannins without compromising color intensity or tone. These results matched—and at times surpassed—those achieved with conventional gelatin and potato proteins, making these extracts a promising alternative to animal-derived fining agents.
This research highlights quinoa and kiwicha’s potential as sustainable, effective clarifying agents, paving the way for further studies and broader adoption within the wine industry
Video taken from the presentation given during the 18th edition of Enoforum (Vicenza, May 16-18, 2023)
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