Sui Yihe, Wollan David, McRae Jacqui M, Muhlack Richard, Capone Dimitra L, Godden Peter, Wilkinson Kerry L
Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.
The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia.
Front Nutr. 2022 Jun 29;9:799809. doi: 10.3389/fnut.2022.799809. eCollection 2022.
Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fractionated by UF and the retentate stabilized either by heat and/or protease treatment or bentonite fining before being recombined with the permeate. The heat stability of recombined wine was significantly improved when retentate was heated following protease (Aspergillopepsin) addition and subsequently stabilized by bentonite treatment. The combined UF/heat/protease treatment removed 59% of protein and reduced the quantity of bentonite needed to achieve protein stability by 72%, relative to bentonite treatment alone. This innovative approach to protein stabilization had no significant impact on wine quality or sensory characteristics, affording industry greater confidence in adopting this technology as a novel approach to achieving protein stability.
超滤（UF）作为一种可从白葡萄酒中选择性去除蛋白质的工艺进行了评估，这是一种比传统膨润土澄清更具选择性的蛋白质稳定化替代方法。将50升未澄清的长相思葡萄酒通过超滤进行分离，截留物在与渗透物重新混合之前，通过加热和/或蛋白酶处理或膨润土澄清进行稳定处理。当截留物在添加蛋白酶（曲霉胃蛋白酶）后加热，随后通过膨润土处理进行稳定时，重新混合葡萄酒的热稳定性得到显著提高。与单独使用膨润土处理相比，超滤/加热/蛋白酶联合处理去除了59%的蛋白质，并将实现蛋白质稳定所需的膨润土量减少了72%。这种创新的蛋白质稳定化方法对葡萄酒质量或感官特性没有显著影响，使行业更有信心采用该技术作为实现蛋白质稳定的新方法。
