innovations in fining josé santos president uc davis, june 7 th 2013

Innovations in Fining

José SantosPresident

UC Davis, June 7th 2013

OBJECTIVES OF FINING

ALTERNATIVES TO FINING

NEW FINING AGENTS ALLERGEN FREE FINING AGENTS OTHER NEW FINING AGENTS

Overview

OBTAIN CLARITY

OBTAIN STABILITY

IMPROVE SENSORY QUALITY

Objectives of Fining

Alternatives to Fining to Obtain Clarity

OBTAIN CLARITY Use of enzymes during harvest – improved clarity and

filterability of resulting wine Use of phsyical processes for removal of turbidity

Alternatives to Fining to Obtain Stability

OBTAIN HEAT STABILITY Use of enzymes containing protease activity Use of tannins Use of yeast hulls rich in mannoproteins

ELIMINATES/REDUCES USE OF BENTONITE HELPS TO PRESERVE WINE QUALITY

Alternatives to Fining to Obtain Stability

OBTAIN COLOR STABILITY Adequte use of anti-oxidant agents Use of enzymes that facilitate color and tannin

extraction Use of tannins to promote color condensation Use of tannins or yeast hulls rich in mannoproteins to

promote co-pigmentation Use of micro-oxygenation

BETTER COLOR QUALITY AND STABILITY

ELIMINATES/REDUCES THE NEED FORFINING TO PREVENT PRECIPITATION IN BOTTLE

Alternatives to Fining to Improve Sensory Quality

IMPROVE SENSORY QUALITY Use of tannins Use of mannoproteins Use of other polysaccharides (gum arabic)

OBTAIN SENSORY BALANCE WITHOUT REMOVING POSITIVE COMPONENTS OF THE WINE

ALLERGEN FREE FINING AGENTS:

Alternatives to casein/potassium caseinate

Alternatives to egg white/egg albumin

New Fining Agents – Allergen Free

ALTERNATIVE TO CASEIN/POTASSIUM CASEINATE:

Plant proteins First studies published in 1999 Crisis generated by the BSE (mad cow disease) Studies aimed to replace fining agents of animal origin Results: several proteins of vegetable origin were identified and

characterized: Hydrolyzed gluten: good alternative to gelatin but allergenic

protein Pea protein: poor alternative to gelatin but quite good in removing

oxidation

Alternatives to Casein/Potassium Caseinate

CASEIN/POTASSIUM CASEINATE MAIN EFFECTS

Removal of oxidizable and oxidized compoundsReduction of bitternessForms complex with ironElimination of bad flavors

PVPPIsinglass

BentoniteCarbonPea protein


Composition Application Main effectsPLANTIS AF Pea protein Juice & wine fining Removal of polyphenols

Removal of iron

COMBISTAB AF Pea proteinPVPPSilica

Wine fining Removal of polyphenolsPrevention of pinkingRemoval of iron

PROTOMIX AF BentonitePea proteinPVPPCellulose

Juice fining ClarificationRemoval of polyphenolsProtein stabilizationFermentation aidRemoval of iron

CLARIL AF BentonitePea proteinPVPPSilica

Juice & wine fining ClarificationRemoval of polyphenolsProtein stabilization“decolorizing” agentPrevention of pinkingRemoval of iron


Product Composition Dosage(g/hL)

Variation % DO 280

(total polyphenols)

Variation % DO 420

(yellow color)

Variation % DO 520

(red color)

Protoclar Potassium caseinate 15 -1.15 -1.54 17.65

Protomix G

Blend of bentonite, potassium caseinate, cellulose 50 -3.34 -5.43 -1.96

Claril SPBlend of bentonite, potassium caseinate, PVPP 50 -6.11 -9.30 -15.69

Pluxbenton N Sodium bentonite 50 -5.65 -3.10 -7.84

PVPP 15 -6.57 -17.05 -13.73

Black PF Carbon 10 -6.81 -10.85 -19.61

Plantis AF Allergen free Plant Protein 15 -3.00 -9.30 -5.88


PROTOMIX AF RECOMMENDED USE: WHITE JUICE FINING


REFERENCE POTASSIUM CASEINATE

CLARIL AF PROTOMIX AF

Turbidity (NTU)

13.4 16.4 11.4 8.3

OD420 nm 0.182 0.176 0.155 0.181

OD520 nm 0.697 0.808 0.686 0.765

Pinking Potential

1.8 1.8 0.7 0.8

Catechines (mg/L)

6 5.7 5.1 5.3

CLARIL AF RECOMMENDED USE: WHITE JUICE & WINE FINING


COMBISTAB AF RECOMMENDED USE: WINE FINING OR JUICE FINING (COMBINED WITH BENTONITE)

Cate

chin

es m

g/L


PLANTIS AF RECOMMENDED USE: JUICE & WINE TREATMENT

Pure plant protein, gluten free Pure plant protein, gluten free

FOR THOSE WHO PREFER TO MANAGEPURE PRODUCTS

ALLERGEN FREE & SUITABLE FOR VEGETARIANS & VEGANS

FOR USE IN JUICE & WINE IN COMBINATION WITH BENTONITE

Control Plantis AF K caseinate

Dosage - 400 ppm 400 ppm

Iron (mg/L) 22.40 13.26 13.22

Reduction (% Fe) - - 40.8% - 41%


PLANTIS AF USE IN JUICE CLARIFICATION & FLOTATION

Pea protein • Not completly soluble• Does not match with silica sol• To be used in combination with bentonite in 1:2.5 ratio


PLANTIS AF USE IN JUICE CLARIFICATION & FLOTATION

1 part PLANTIS AF : 2.5 parts BENTONITE


EGG ALBUMIN MAIN EFFECTS

Reduction of astringencyClarificationRemoval of unstable color Isinglass

BentoniteGelatinGelatin

ALL

ER

GE

N F

RE

E F

ININ

G A

GE

NTS

Alternatives to Egg White/Egg Albumin

EGG ALBUMIN vs GELATINS

0

2

4

6

8

10

12

14

Ta

nn

ins

ave

rag

e M

W

Wine

Egg albumin

HMW gelatin

MMW gelatin

LMW gelatin

Egg albumin: removes larger quantity of tanninsremoves high molecular weight tanninsless specific for galloylated tannins

High MW gelatin closest to egg albumin


TANNIN REMOVAL TANNIN REMOVAL

EFFICIENCYEFFICIENCY

CLARIFICATION CLARIFICATION EFFICIENCYEFFICIENCY

ATOCLAR MATOCLAR M

HYDROCLAR 45HYDROCLAR 45


PULVICLARPULVICLAR

GOLDENCLAR INSTANTGOLDENCLAR INSTANT

CLARGELCLARGEL

LOW MOLECULARWEIGHT

(high degree of hydrolysis)

HIGH MOLECULAR WEIGHT

(low degree of hydrolysis)


FINEGELFINEGEL


WHY GOLDENCLAR INSTANT???

Rehydration in water at 15°C

GOLDENCLAR INSTANTGOLDENCLAR INSTANT

RED WINESRED WINES


WHY GOLDENCLAR INSTANT?

MOLECULAR WEIGHTDIS

TR

IBU

TIO

N A

S %

ON

WE

IGH

T

VERY “CALIBRATED” AVERAGE MOLECULAR WEIGHT

VERY LOW CONTENT OF SMALL FRAGMENTS

VERY LOW RISK OF “OVER FINING” (RESIDUAL SMALL FRAGMENTS)

RED WINESRED WINES


Take-Home Message:

The new technologies available can prevent «classic» fining in most cases, better preserving wine quality

The allegern free alternatives to casein/potassium caseinate and egg white/egg albumin are validated and already in use in most winemaking countries since 2009

Lefebvre S., Maury C., Poinsaut P., Gerland C., Gazzola M., Sacilotto R., Nov. 1999, n° 94,Le collage des vins: influence du poids moleculaire des gelatines et premiers essais de colles

d’origine vegetale, Revue des Oenologues.

Sarni-Manchado P., Deleris A., Avallone S., Cheynier V., Moutounet M., 1999Analysis and Characterization of wine condensed tannins precipitated by proteins used as fining

agent in enology Am. J. Enol. Vitic.50:2

Lefebvre S., Gerland C., Maury C., Gazzola M., 2000 –Nouvelles colles végétales : origines, propriétés et performances. Revue Française d’Œnologie 184,

28-32.

Lefebvre S., Gerland C., MAURY C., 2001 Utilisation des protéines végétales pour le collage des vins. Intervitis – Interfructa, mai,

STUTTGART, 281-292.

Further reading

Lefebvre S., Gerland C., Scotti B., Boni G., 2002Le collage aux protéines végétales : performances à l’échelle de la cave. Revue Française d’Œnologie, 195, 31-34.

Maury C., Sarni-manchado P., Lefebvre S., Cheynier and Moutounet M., 2001 Influence of fining with different molecular weigth gelatins on proantho-cyanidin composition and perception of wines. American Journal of Enology and Viticulture, vol. 52:2, n°2.

Maury C., Sarni-Manchado P., Lefebvre S., Cheynier V., Moutounet M., 2003 –Influence of fining with plant proteins on proanthocyanidin composition of red wines. American Journal of enology and Viticulture, 54:2, 105-111.

Lefebvre S., Maury C., Sarni-Manchado P., Cheynier V., Moutounet M., 2003 Etude de la composante phénolique des vins rouges collés avec des protéines végétales. Vinidea.net, Wine Internet Technical Journal, 13.

Cosme F., Capão I, Filipe-Ribeiro L, Bennett , R.N., Mendes-Faia A., 2012Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristicsLWT - Food Science and Technology 46 (2012) 382e387

Further reading

Thank you!!

www.enartisvinquiry.com

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http://www.enartisvinquiry.com/

mailto:[email protected]

mailto:[email protected]

innovations in fining josé santos president uc davis, june 7 th 2013

Documents

wine slide

mannoproteins use

wine quality slide

removal of turbidity

clarity use of enzymes

sensory quality use

bottle slide

heat stability use of