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Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics

Cosme, F., Capão, I., Filipe-Ribeiro, L., Bennett, R.N., Mendes-Faia, A.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 382-387
bottles, color, hypersensitivity, pea protein, phenols, physicochemical properties, potassium, reducing agents, sensory properties, turbidity, white wines
The use of potassium caseinate for wine fining can cause allergic reactions and must be included on wine bottle labels. The focus of this research was to determine if non-allergenic pea protein or polyvinylpolypyrrolidone (PVPP) are possible alternatives for wine fining. Trials were performed to compare the effects of these potential fining agents on phenolic compounds, browning potential, turbidity and sensory attributes. The results indicate that flavonoid and non-flavonoid phenols decreased (p < 0.05) in the wines treated with potassium caseinate, pea protein, and PVPP. All fining agents decreased (p < 0.05) wine colour. Potassium caseinate was the most effective fining agent for reducing browning potential. Pea protein and potassium caseinate resulted in increased clarity of the final wines. No sensorial differences (p < 0.05) were detected among the wines prepared with the different fining agents. This study provides information that could be used to select an appropriate alternative to potassium caseinate.