Protein Instability in White Wines: How to Manage It

Protein haze can appear in white wines during transportation and storage.
This instability represents an aesthetic problem that can be prevented by removing the grape proteins that have survived the winemaking process.
This instability results in PR-proteins denaturation, and this in turn leads to their aggregation and precipitation, with formation of turbidity and sediments in bottled wines.

Winemakers are still widely using bentonite fining to remove these proteins from the wine. While effective, bentonite fining is an inefficient process that can lead to quality losses in the wine due to the removal of volatile compounds associated with its use. 

This webinar will cover:

• The recent developments in wine protein instability, including the most current version of the mechanism describing how protein instability forms in white wines.
• The methods for wine protein stabilization
• The methods to predict protein instability in wines.

Speaker:
Matteo Marangon, Associate Professor at University of Padova -Italy
(Matteo’s research is focussed on the study of wine stability and wine colloids, and on their effect on wine quality attributes)

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Register here.