Application of soy protein isolate in the fining of red wine

Abstract

Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’) were finned, bottled, and analyzed for phenolic content, color, turbidity, and sensory profile. Independent of the protein used, fining promoted a reduction in a majority of the phenolic compound, a slight (but significant) reduction of chromatic properties, and a decrease in the turbidity of the wines. A decrease in astringency, persistence, bitterness, and wine body, as well as an increase in brightness, clarity, and acidity, was also observed in all treatments. The application of soy protein isolates yielded similar results to those obtained with other commercial fining agents, both in the physicochemical and the sensory measures, which favors its usage as an alternative to the traditional fining agents of animal-protein origin.

Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design

“…However with the discovery of the transmissible nature of Bovine Spongiform Encephalopathy (BSE) and due to the concerns about the potential risk of allergies and food intolerance from products of animal origin, the search for a new protein source was initiated (Marchal et al, 2002;Maury et al, 2003;Jiménez-Martínez et al, 2017). On recent works, it is observed that vegetable proteins are as effective as proteins of animal origin in the fining of red wines (Ben Aziz et al, 2017;Granato et al, 2018;Ficagna et al, 2019).…”