Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage

Abstract

Backgrounds and Aims: White wines are stabilised by removing the heat unstable proteins through adsorption by bentonite. Bentonite fining is not an efficient wine processing step and can also remove other wine components. Alternative absorbents are thus sought; zirconium dioxide (zirconia) is recognised as a promising candidate. The aim of this work was to assess the viability of zirconia treatments to stabilise white wines, with particular attention on process development. Methods and Results: Effective treatment was achieved by enclosing zirconia pellets into a metallic cage submerged in the wine. With this method, the wine could be treated with the adsorbent for the time required for protein stabilisation, and then removed without further manipulation. Zirconia treatments of three unstable wines partially or fully stabilised them without detectable modifications of their physicochemical parameters and colours, apart from the removal of metals and some acids, particularly when wines were treated for long times and with high dosages of the adsorbent. A simple and inexpensive zirconia regeneration method was also developed. Conclusions: The zirconia application to wine was very effective in removing proteins, and the proposed regeneration procedure could facilitate the uptake and development of zirconia-based solutions for the wine industry. Significance of the Study: This study confirmed the effectiveness of zirconia in removing wine proteins and demonstrated that the proposed method of application has the potential to become a viable alternative to bentonite.