Influence of Fining and Tartaric Stabilisation Procedures on White Wine Mannoprotein Content

  • A. Rodrigues Technical University of Lisbon, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisbon, Portugal Dão Sul – Sociedade Vitivinícola, S.A., Quinta das Sarzedas, 3430-909 Carregal do Sal, Portugal
  • J.M. Ricardo-Da-Silva Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisbon, Portugal
  • C. Lucas Dão Sul – Sociedade Vitivinícola, S.A., Quinta das Sarzedas, 3430-909 Carregal do Sal, Portugal
  • O. Laureano Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisbon, Portugal
DOI: https://doi.org/10.21548/33-1-1310

Abstract

Limpidity is a major quality attribute in white wine appreciation. After alcoholic fermentation and ageing,
white wines are normally subjected to protein and tartaric stabilisation, followed by filtration. The impact
of bentonite and gelatine fining and cold static tartaric stabilisation on the mannoprotein content of two
white wines was studied. All treatments promoted a decrease in the content of mannoproteins. Bentonite
fining largely affected the mannoproteins with the highest molecular weight, as did cold static tartaric
stabilisation and gelatine fining.

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Published
2016-11-15
Issue
Vol. 33 No. 1 (2012)
Section
Articles

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