White wine protein instability: a review

Abstract

The presence of protein compounds in wine leads to decreased organoleptic quality of finished products such as clarity and hue. These compounds have important nutritional values. A large part of the proteins present in wine are closely related to the pathogenesis process. Disturbance in wine samples occurs as a consequence of the presence of several non-protein factors such as the presence of phenolic compounds, metals and pH. To date, a wide range of procedures are known for the protein of wine precipitation in order to determine the total protein content of wine samples, using solutions such as: trichloroacetic acid (TCA), acetone, ethanol, etc. Numerous techniques specific to the process of protein stability are also known and developed. The best known techniques for determining protein stability are: thermal with the addition of chemicals, bentonite, tannin, ProtoCheck, acetone respectively combined (hot test + tannin, etc.).