Protein stabilisation of Chardonnay wine using trisacryl and bentonite: a comparative study

  1. Johannes De Bruijn1,*,
  2. Cristina Loyola1,
  3. Adan Flores1,
  4. Felicitas Hevia1,
  5. Pedro Melín1,
  6. Ignacio Serra2

Article first published online: 11 SEP 2008

DOI: 10.1111/j.1365-2621.2008.01720.x

Issue

International Journal of Food Science & Technology

International Journal of Food Science & Technology

Volume 44, Issue 2, pages 330–336, February 2009

Additional Information

How to Cite

De Bruijn, J., Loyola, C., Flores, A., Hevia, F., Melín, P. and Serra, I. (2009), Protein stabilisation of Chardonnay wine using trisacryl and bentonite: a comparative study. International Journal of Food Science & Technology, 44: 330–336. doi: 10.1111/j.1365-2621.2008.01720.x

Author Information

  1. 1

     Food Engineering Group, Department of Agroindustry, Faculty of Agricultural Engineering, Universidad de Concepción, Avenida Vicente Méndez 595, Chillán, Chile

  2. 2

     Department of Vegetal Production, Viticulture and Oenology Division, Faculty of Agronomy, Universidad de Concepción, Avenida Vicente Méndez 595, Chillán, Chile

* *Fax: +56 42 275303; e-mail: jdebruij@udec.cl

Publication History

  1. Issue published online: 9 JAN 2009
  2. Article first published online: 11 SEP 2008
  3. (Received 23 March 2007; Accepted in revised form 7 January 2008)

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Keywords:

  • Adsorption;
  • Chardonnay wine;
  • isotherm;
  • protein;
  • resin;
  • stabilisation

Summary

The stabilisation of a Chilean Chardonnay wine by SP-Trisacryl-M and bentonite was investigated, evaluating protein, polyphenol and polysaccharide adsorption, turbidity and wine quality. The wine could be stabilised by adding at least 0.3 kg m−3 of bentonite or 12 kg m−3 of trisacryl, removing 95% and 76% of the wine proteins, respectively. The protein adsorption data for bentonite and trisacryl were fitted using the Freundlich isotherm. The wine protein adsorption isotherm on trisacryl was unfavourable. Protein removal from Chardonnay by trisacryl in a packed column at continuous operation was about 50% during the first 70 bed volumes (BV) of treated wine and decreased progressively until the end of the treatment (100 BV). The adsorbents showed a higher selectivity for proteins than for polyphenols and polysaccharides. A sensorial panel could not detect statistically significant differences between the bentonite and trisacryl treatments of wine at P ≤ 0.05.

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