A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment
Protein stability in bottled white wine is an essential organoleptic property considered by consumers. In this paper, the effectiveness of an early enzymatic treatment was investigated by adding a food-grade microbial protease at two different stages of winemaking: (i) at cold settling, for a short-...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2246 |
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| author | Ilaria Benucci Claudio Lombardelli Massimo Muganu Caterina Mazzocchi Marco Esti |
| author_facet | Ilaria Benucci Claudio Lombardelli Massimo Muganu Caterina Mazzocchi Marco Esti |
| author_sort | Ilaria Benucci |
| collection | DOAJ |
| description | Protein stability in bottled white wine is an essential organoleptic property considered by consumers. In this paper, the effectiveness of an early enzymatic treatment was investigated by adding a food-grade microbial protease at two different stages of winemaking: (i) at cold settling, for a short-term and low temperature (10 °C) action prior to alcoholic fermentation (AF); (ii) at yeast inoculum, for a long-lasting and medium temperature (18 °C) action during AF. The results reveal that protease sufficiently preserved its catalytic activity at both operational conditions: 10 °C (during cold settling) and 18 °C (during AF). Furthermore, protease addition (dosage 50–150 μL/L) raised the alcoholic fermentation rate. The treatment at yeast inoculum (dosage 50 μL/L) had a remarkable effect in preventing haze formation, as revealed by its impact on protein instability and haze-active proteins. This minimally invasive, time and resource-saving enzymatic treatment, integrated into the winemaking process, could produce stable white wine without affecting color quality and phenol content. |
| first_indexed | 2024-03-09T05:25:40Z |
| format | Article |
| id | doaj.art-d10b85de8f284ad9ade6c3c465edc74b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:25:40Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d10b85de8f284ad9ade6c3c465edc74b2023-12-03T12:37:16ZengMDPI AGFoods2304-81582022-07-011115224610.3390/foods11152246A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic TreatmentIlaria Benucci0Claudio Lombardelli1Massimo Muganu2Caterina Mazzocchi3Marco Esti4Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis snc, 01100 Viterbo, ItalyDepartment of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis snc, 01100 Viterbo, ItalyDepartment of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis snc, 01100 Viterbo, ItalyDepartment of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis snc, 01100 Viterbo, ItalyDepartment of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis snc, 01100 Viterbo, ItalyProtein stability in bottled white wine is an essential organoleptic property considered by consumers. In this paper, the effectiveness of an early enzymatic treatment was investigated by adding a food-grade microbial protease at two different stages of winemaking: (i) at cold settling, for a short-term and low temperature (10 °C) action prior to alcoholic fermentation (AF); (ii) at yeast inoculum, for a long-lasting and medium temperature (18 °C) action during AF. The results reveal that protease sufficiently preserved its catalytic activity at both operational conditions: 10 °C (during cold settling) and 18 °C (during AF). Furthermore, protease addition (dosage 50–150 μL/L) raised the alcoholic fermentation rate. The treatment at yeast inoculum (dosage 50 μL/L) had a remarkable effect in preventing haze formation, as revealed by its impact on protein instability and haze-active proteins. This minimally invasive, time and resource-saving enzymatic treatment, integrated into the winemaking process, could produce stable white wine without affecting color quality and phenol content.https://www.mdpi.com/2304-8158/11/15/2246white wine mustprotein instabilityhaze-active proteinsmicrobial proteasehaze prevention |
| spellingShingle | Ilaria Benucci Claudio Lombardelli Massimo Muganu Caterina Mazzocchi Marco Esti A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment Foods white wine must protein instability haze-active proteins microbial protease haze prevention |
| title | A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment |
| title_full | A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment |
| title_fullStr | A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment |
| title_full_unstemmed | A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment |
| title_short | A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment |
| title_sort | minimally invasive approach for preventing white wine protein haze by early enzymatic treatment |
| topic | white wine must protein instability haze-active proteins microbial protease haze prevention |
| url | https://www.mdpi.com/2304-8158/11/15/2246 |
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