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Pea protein and PVPP as an alternative to potassium caseinate for white wine fining: effect on physicochemical and sensory characteristics

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Abstract

Vegetable proteins and PVPP could be an appropriate alternative to potassium caseinate, an animal protein widely used for white wine fining. Moreover in a near future it will be required to mention the use of animal proteins as wine fining agents in the label due to the risk of allergenic reactions. The vegetable protein used obtained from pea is not included among the allergen listed in annex III b of Directive 2003/89/EC. In this line the aim of this study was to search if pea protein and PVPP could be a possible substitute for potassium caseinate. The fining trials were carried out at laboratory scale in white wine, using potassium caseinate, PVPP, pea protein and a commercial association composed by PVPP, pea protein and silica gel as fining agents in three concentrations in order to evaluate their effect on phenolic compounds, colour, browning potential, limpidity and sensory attributes. The results showed that flavanols significantly (p<0.05) decreased in the wines treated with pea protein or PVPP. Only PVPP, at all concentration tested, significantly (p<0.05) reduced the non-flavonoids. All fining agents significantly (p<0.05) decreased wine colour (A 420nm). Potassium caseinate was more effective at all concentrations tested to reduce the browning potential while pea protein was only effective at the highest concentration used. Potassium caseinate or pea proteins were effective to increase limpidity of the final wines. No statistically significant sensorial differences were detected among the wines.
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