Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.
Department of Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany.
J Agric Food Chem. 2021 Dec 8;69(48):14402-14414. doi: 10.1021/acs.jafc.1c05427. Epub 2021 Nov 26.
To meet consumer expectations, white wines must be clear and stable against haze formation. Temperature variations during transport and storage may induce protein aggregation, mainly caused by thaumatin like-proteins (TLPs) and chitinases (CHIs), which thus need to be fined before bottling of the wine. Currently, bentonite clay is employed to inhibit or minimize haze formation in wines. Alternatively, peptidases have emerged as an option for the removal of these thermolabile proteins, although their efficacy under winemaking conditions has not yet been fully demonstrated. The simultaneous understanding of the chemistry behind the cleavage of haze proteins and the haze formation may orchestrate alternative methods of technological and economic importance in winemaking. Therefore, we provide an overview of wine fining by peptidases, and new perspectives are developed to reopen discussions on the aforementioned challenges.
为满足消费者的期望，白葡萄酒必须清澈稳定，防止出现浑浊。在运输和储存过程中温度的变化可能会引起蛋白质聚集，主要是由硫胺素类似蛋白（TLPs）和几丁质酶（CHIs）引起的，因此在装瓶前需要对葡萄酒进行澄清处理。目前，膨润土粘土被用于抑制或最小化葡萄酒中的浑浊形成。或者，蛋白酶已成为去除这些热不稳定蛋白质的一种选择，尽管它们在酿酒条件下的效果尚未得到充分证明。对浑浊蛋白分解背后的化学原理的深入了解可能会为酿酒过程中具有技术和经济重要性的替代方法提供指导。因此，我们概述了蛋白酶澄清葡萄酒的方法，并提出了新的观点，以重新讨论上述挑战。
