Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment

Yihe Sui; David Wollan; Jacqui M McRae; Richard Muhlack; Dimitra L Capone; Peter Godden; Kerry L Wilkinson

doi:10.3389/fnut.2022.799809

Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment

Front Nutr. 2022 Jun 29:9:799809. doi: 10.3389/fnut.2022.799809. eCollection 2022.

Authors

Yihe Sui^{1

2}, David Wollan^{2

3}, Jacqui M McRae⁴, Richard Muhlack^{1

2}, Dimitra L Capone^{1

2}, Peter Godden⁵, Kerry L Wilkinson^{1

2}

Affiliations

¹ Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.
² The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia.
³ VAF Memstar, Nuriootpa, SA, Australia.
⁴ School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, SA, Australia.
⁵ The Australian Wine Research Institute, Glen Osmond, SA, Australia.

Abstract

Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fractionated by UF and the retentate stabilized either by heat and/or protease treatment or bentonite fining before being recombined with the permeate. The heat stability of recombined wine was significantly improved when retentate was heated following protease (Aspergillopepsin) addition and subsequently stabilized by bentonite treatment. The combined UF/heat/protease treatment removed 59% of protein and reduced the quantity of bentonite needed to achieve protein stability by 72%, relative to bentonite treatment alone. This innovative approach to protein stabilization had no significant impact on wine quality or sensory characteristics, affording industry greater confidence in adopting this technology as a novel approach to achieving protein stability.

Keywords: Aspergillopepsin; chitinases; haze; heat stability; membrane filtration; protease; thaumatin-like protein; wine protein.