Non-invasive evaluation of protein efficiency for wine clarification

Introduction In oenology, in addition to the improvement of colloidal stability and sensory properties of wine, fining is also done to clarify wine. The process consists on introducing a substance (fining agent) that induces the flocculation and sedimentation of suspended particles in a turbid wine. This critical step reduces the number of filtration cycles, required to achieve desired brightness and microbiological stability. Fining agents can be either organic polymers (proteins, polysaccharides) or minerals (bentonite). This study aims to compare the efficiency of two different vegetal proteins (A and B) used to clarify red wine. Using SMLS, the optimum concentration for more efficient clarification process was determined.