Addition of Carrageenan at Different Stages of Winemaking for White Wine Protein Stabilization

Matteo Marangon, V Stockdale, Peter Munro, Timra Trethewey, Alex Schulkin, Helen Holt, Paul Smith

    Research output: Contribution to journalArticle

    13 Citations (Scopus)

    Abstract

    Carrageenan added at different stages of winemaking was assessed for its protein removal and impact on wine heat stability and on the chemical and sensorial profile of the wines. Carrageenan was added to a Semillon during fermentation and after fermentation and to finished wines, and the effect of each addition was compared to that of bentonite fining at the same time point. Data on protein concentration, heat stability, and bentonite requirement indicate that when added at the correct dosage carrageenan was very effective in stabilizing wines at dosages at least three times lower than those of bentonite. In addition, carrageenan treatment did not cause an increase in lees volume relative to bentonite and resulted in very similar chemical parameters to the unfined and bentonite-treated wine. Sensorially, although carrageenan-treated wine was significantly different from the unfined wine, the magnitude of difference did not vary significantly when compared to bentonite treatment. The feasibility of carrageenan use in a winery production setting will need to be determined by individual wineries, as technical issues including frothing, slower filterability, and risk of overfining will need to be considered relative to the benefits, particularly when carrageenan is used before or during fermentation.

    Original languageEnglish
    Pages (from-to)6516-6524
    Number of pages9
    JournalJournal of Agricultural and Food Chemistry
    Volume61
    Issue number26
    DOIs
    Publication statusPublished - 3 Jul 2013

    Keywords

    • bentonite
    • carrageenan
    • haze
    • protein
    • stability
    • wine

    Fingerprint Dive into the research topics of 'Addition of Carrageenan at Different Stages of Winemaking for White Wine Protein Stabilization'. Together they form a unique fingerprint.

  • Cite this

    Marangon, M., Stockdale, V., Munro, P., Trethewey, T., Schulkin, A., Holt, H., & Smith, P. (2013). Addition of Carrageenan at Different Stages of Winemaking for White Wine Protein Stabilization. Journal of Agricultural and Food Chemistry, 61(26), 6516-6524. https://doi.org/10.1021/jf401712d