Abstract
Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formulations for commercially available vegetal proteins (potato and pea origin) were assessed at two doses to modulate the fining treatment to the wine phenolic profile. The results evidenced that fining agents derived from plants have different levels of effectiveness on the removal of phenolic compounds depending on the origin, the formulation used, dose applied, and also wine characteristics. On Nebbiolo wine, the study was particularly significant due to its phenolic composition. One pea-based fining agent had an effect comparable to gelatin (animal origin) on the removal of polymeric flavanols with a minor loss of anthocyanins and therefore better preserving the wine color in terms of intensity and hue. For Primitivo, Montepulciano, and Syrah wines, even though there was a formulation-dependent effect, vegetal proteins gave more balanced reductions in terms of target phenolic compounds contributing to astringency and color perception.
Highlights
The use of fining agents in winemaking is widely known as a processing aid to clarify, enhance the wine stability, remove off-flavors, and, in red wines, soften sensory properties such as bitterness and astringency by modulating phenolic composition [1]
The wines were selected on the basis of the different phenolic composition, the content of oligomeric and polymeric flavanols (FRV and PRO, respectively), as well as the content of anthocyanins (TA)
Gelatin is the most commonly used fining agent in wine production, and results showed its ability and efficiency in the reduction of wine flavanol components, counter parted by a loss of anthocyanins to a different extent depending on the studied variety characteristics and the treatment dose
Summary
The use of fining agents in winemaking is widely known as a processing aid to clarify, enhance the wine stability, remove off-flavors, and, in red wines, soften sensory properties such as bitterness and astringency by modulating phenolic composition [1]. From the health point of view, animal proteins have allergenic or intolerant potential and their residual presence in the wine may pose an important risk in sensitive individuals [1,4]. Thereby, the global increase in vegetarian and vegan consumers has highlighted the necessity to make wines using fining products that represent a possible alternative to animal-derived fining agents. For this purpose, vegetal proteins have been already
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