Grape seed proteins: a new fining agent for astringency reduction in red wine
Article first published online: 13 MAY 2013
© 2013 Australian Society of Viticulture and Oenology Inc.
Australian Journal of Grape and Wine Research
Volume 19, Issue 2, pages 153–160, June 2013
How to Cite
Vincenzi, S., Dinnella, C., Recchia, A., Monteleone, E., Gazzola, D., Pasini, G. and Curioni, A. (2013), Grape seed proteins: a new fining agent for astringency reduction in red wine. Australian Journal of Grape and Wine Research, 19: 153–160. doi: 10.1111/ajgw.12030
- Issue published online: 30 MAY 2013
- Article first published online: 13 MAY 2013
- Manuscript Accepted: 28 FEB 2013
- Manuscript Revised: 25 FEB 2013
- Manuscript Received: 16 JAN 2013
- Astringency Mucin Index;
- grape seed;
- sensory evaluation
Background and Aims
Protein-fining agents from animal and plant sources are used to clarify and stabilise wines and lower their astringency. Health concerns have been raised because most of the proteins used for wine fining are derived from allergenic sources. To overcome this problem, this study proposed the use of a grape seed protein extract as a new fining agent for wine.
Methods and Results
The procedure is described for extract preparation from grape seed flour, the by-product of the grape oil seed industry. Four extracts of grape seed protein were prepared using glycine and sodium carbonate buffers at two concentrations (0.05 and 0.2 M, pH 10.5). The capacity of the extracts for removing potentially astringent phenols from tannin solutions and from red wines was assessed by determining the Astringency Mucin Index. The perceived astringency intensity in tannin solutions and in two red wines treated with the extracts was evaluated by sensory tests.
The Astringency Mucin Index and astringency intensity of treated samples were significantly lowered compared to that of untreated samples.
Significance of the Study
Grape seed extracts appear a promising tool for wine fining as a substitute for exogenous proteins.