Using Zeolites to Protein Stabilize White Wines

Agnieszka Mierczynska-Vasilev, Satriyo K. Wahono, Paul A. Smith, Keren Bindon, Krasimir Vasilev

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)


The use of bentonite fining in the global wine industry causes losses in the range of US1 billion per year. This work explores for the first time the potential use of natural zeolites as an alternative to bentonite to remove haze proteins from white wines. Wines treated with zeolites were compared to those obtained after fining using two commercial bentonites (Vitiben and Pluxcompact). Semillon wine was fully stabilized by applying 4 g/L of zeolite, whereas Sauvignon Blanc and Chardonnay required 6 g/L dosage of zeolite. Analysis of metal content showed that zeolites reduced potassium concentration by more than 30% in the treated wines, which could lead to improved tartrate stability. Importantly, compared to bentonites, zeolites cause much less wine loss, and they can be potentially reused as soil amendments in agriculture. The results of this study indicate that natural zeolites can offer winemakers an alternative to bentonite for haze protein removal from white wines.

Original languageEnglish
Pages (from-to)12240-12247
Number of pages8
JournalACS Sustainable Chemistry and Engineering
Issue number14
Publication statusPublished - 15 Jun 2019
Externally publishedYes


  • Haze
  • Haze-forming proteins
  • Natural zeolites
  • Potassium ion decrease
  • Protein removal
  • White wine


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