Application of Turbiscan Lab<sup>®</sup> to study the mechanism of red wine fining with a specific yeast protein extract
Wine fining with proteins is a key winemaking process for clarifying, stabilising, and improving wine sensory quality. Here, the fining mechanism of a specific yeast protein extract (YPE) was studied. The specific YPE preserves wine structure through a more moderate tannin precipitation compared to gelatine. This work revealed the unique ability of the specific YPE to trap particles and promote wine clarification, even in the absence of tannins in the medium, enablingeffective fining of red wines, as well as of low tannin content matrices such as rosé and white wines.
Authors
- Aude Vernhet (ORCID: https://orcid.org/0000-0001-7407-0448)
- Nathalie Sieczkowski
- Julie Mekoue Nguela (ORCID: https://orcid.org/0000-0001-7940-1832)
- Yolanda Farinha Pereira
Institutions
- Université de Montpellier (FR)
- Institut Agro Montpellier (FR)
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Lallemand (France) (FR)
- Institut Agro Montpelier (FR)
- Sciences pour L’Œnologie (FR)
Publication Details
- Journal
- IVES Technical Reviews vine and wine
- Published
- 2025-05-09
- DOI
- https://doi.org/10.20870/ives-tr.2025.9380
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Université de Montpellier
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement