Influence of Fining and Tartaric Stabilisation Procedures on White Wine Mannoprotein Content
Rodriques, A; Ricardo-Da-Silva, JM; Lucas, C; Laurean, O
Limpidity is a major quality attribute in white wine appreciation. After alcoholic fermentation and ageing, white wines are normally subjected to protein and tartaric stabifisation, followed by ifitration. The impact of bentonite and gelatine fining and cold static tartaric stabifisation on the mannoprotein content of two white wines was studied. All treatments promoted a decrease in the content of mannoproteins. Bentonite fining largely affected the mannoproteins with the highest molecular weight, as did cold static tartaric stabifisation and gelathie fining.
SASEV Sponsors R5000 and more:
South African Wine Lab Association:
The companies that has sponsored more than R20 000: