INFLUENCE OF POTATO AND PEA PROTEIN FINING ON THE CHROMATIC PROFILE FEATURES OF RARA NEAGRA WINE

Due to food security issues associated to use of animal proteins and the rising demand for non-animal-based fining agents, the wine industry is becoming more interested in developing alternatives to conventional protein fining. This study evaluated the effects of several protein fining agents on the color and phenolic content of Rara Neagra red wine. Wines that were fined with proteins from potatoes and peas were contrasted with gelatin treated wines and untreated control wines. Variations in color and phenolic content revealed that plant and animal proteins had different capacities for clarification and interaction with colorless phenolics and anthocyanins, which had significant effects on color characteristics. The experimental study revealed that, in comparison to gelatin, potato and pea protein extracts were more protective in lowering the overall polyphenol level of Rara Neagra wines. Similar to other proteinaceous fining agents, the acquired data demonstrated a minor decrease in color intensity and a low decrease in the quantity of total anthocyanins. Overall, results showed that potato protein and pea protein could be used as effective fining alternatives to animal proteins, and their effectiveness should be researched in different variations depending on the chemical composition or variety of the wines.