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Innovations in Fining

Innovations in Fining. UC Davis, June 7 th 2013. José Santos President. Overview. OBJECTIVES OF FINING ALTERNATIVES TO FINING NEW FINING AGENTS ALLERGEN FREE FINING AGENTS OTHER NEW FINING AGENTS. Objectives of Fining. OBTAIN CLARITY OBTAIN STABILITY IMPROVE SENSORY QUALITY.

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Innovations in Fining

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  1. Innovations in Fining UC Davis, June 7th 2013 José Santos President

  2. Overview • OBJECTIVES OF FINING • ALTERNATIVES TO FINING • NEW FINING AGENTS • ALLERGEN FREE FINING AGENTS • OTHER NEW FINING AGENTS

  3. Objectives of Fining • OBTAIN CLARITY • OBTAIN STABILITY • IMPROVE SENSORY QUALITY

  4. 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

  5. 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

  6. 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

  7. 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

  8. New Fining Agents – Allergen Free • ALLERGEN FREE FINING AGENTS: • Alternatives to casein/potassium caseinate • Alternatives to egg white/egg albumin

  9. Alternatives to Casein/Potassium Caseinate • 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

  10. Alternatives to Casein/Potassium Caseinate CASEIN/POTASSIUM CASEINATE MAIN EFFECTS Removal of oxidizable and oxidized compounds Reduction of bitterness Forms complex with iron Elimination of bad flavors PVPP Isinglass Bentonite Carbon Peaprotein

  11. Alternatives to Casein/Potassium Caseinate

  12. Alternatives to Casein/Potassium Caseinate

  13. Alternatives to Casein/Potassium Caseinate PROTOMIX AF RECOMMENDED USE: WHITE JUICE FINING

  14. Alternatives to Casein/Potassium Caseinate CLARIL AF RECOMMENDED USE: WHITE JUICE & WINE FINING

  15. Alternatives to Casein/Potassium Caseinate COMBISTAB AF RECOMMENDED USE: WINE FINING OR JUICE FINING (COMBINED WITH BENTONITE) Catechines mg/L

  16. Alternatives to Casein/Potassium Caseinate PLANTIS AF RECOMMENDED USE: JUICE & WINE TREATMENT Pure plantprotein, gluten free FOR THOSE WHO PREFER TO MANAGE PURE PRODUCTS ALLERGEN FREE & SUITABLE FOR VEGETARIANS & VEGANS FOR USE IN JUICE & WINE IN COMBINATION WITH BENTONITE

  17. Alternatives to Casein/Potassium Caseinate 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

  18. Alternatives to Casein/Potassium Caseinate PLANTIS AF USE IN JUICE CLARIFICATION & FLOTATION 1 part PLANTIS AF : 2.5 parts BENTONITE

  19. Alternatives to Egg White/Egg Albumin EGG ALBUMIN MAIN EFFECTS Reduction of astringency Clarification Removal of unstable color Isinglass ALLERGEN FREE FINING AGENTS Bentonite Gelatin

  20. Alternatives to Egg White/Egg Albumin EGG ALBUMIN vs GELATINS Egg albumin: removes larger quantity of tannins removes high molecular weight tannins less specific for galloylated tannins High MW gelatin closest to egg albumin

  21. Alternatives to Egg White/Egg Albumin TANNINREMOVAL EFFICIENCY ATOCLAR M LOW MOLECULAR WEIGHT (high degree of hydrolysis) CHARGE DENSITY HYDROCLAR 45 HYDROCLAR 30 HYDROCLAR 20 FINEGEL CLARIFICATION EFFICIENCY CLARGEL PULVICLAR GOLDENCLAR INSTANT HIGH MOLECULAR WEIGHT (low degree of hydrolysis)

  22. Alternatives to Egg White/Egg Albumin WHY GOLDENCLAR INSTANT??? Rehydration in water at 15°C GOLDENCLAR INSTANT RED WINES

  23. Alternatives to Egg White/Egg Albumin WHY GOLDENCLAR INSTANT? DISTRIBUTION AS % ON WEIGHT MOLECULAR WEIGHT VERY “CALIBRATED” AVERAGE MOLECULAR WEIGHT VERY LOW CONTENT OF SMALL FRAGMENTS VERY LOW RISK OF “OVER FINING” (RESIDUAL SMALL FRAGMENTS) RED WINES

  24. 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

  25. Further reading 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., 1999 Analysis 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 Utilisationdesprotéinesvégétales pour le collage desvins. Intervitis – Interfructa, mai, STUTTGART, 281-292.

  26. Further reading Lefebvre S., Gerland C., Scotti B., Boni G., 2002 Le 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., 2012 Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics LWT - Food Science and Technology 46 (2012) 382e387

  27. Thank you!! www.enartisvinquiry.com jose.santos@enartisvinquiry.com

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