Sustainable Replacement Strategies for Bentonite in Wine Using Alternative Protein Fining Agents

Protein stability is an important quality attribute in wines and protein haze will lead to consumer rejection. Traditionally, achieved by bentonite addition; however, environmental concerns disposal problems mean that alternatives are required achieve the same goal. In this study, use of Sacharomyces paradoxus, chitosan, polystyrene, carboxymethyl cellulose, were evaluated. Trials finished agitated for 10 h overnight analyzed turbidity color characteristics spectrophotometrically. Experiments conducted with expected develop instabilities, Muscat Canelli, White Zinfandel, Cabernet Sauvignon blanc de noir, Barbera rosé, Touriga Nacional. Results indicate S. paradoxus can help removal proteins from wine. Wines low instability be stabilized as well polystyrene chitosan a lesser degree. All fining agents except show efficiency variability between white red wines. With average reduction around 50%, none alternative methods could reach level bentonite. model system confirm findings explain some mechanisms involved, example specificity challenges related yeast agent.