Alternatives to bentonite - what's on the horizon

Transcription

1 Alternatives to bentonite - what's on the horizon Dr Jacqui McRae Research Scientist AWRI Team Texture jacqui.mcrae@awri.com.au

2 Introducing Proctase! with PASTEURIZATION The new heroes of white wines will be available for vintage 2015!

3 How does it work? Haze forming protein Strong, globular structure with one weakness...

4 How does it work? Haze-forming protein at 75 C Proctase

5 How does it work?

6 How to use it Using cellar bright grape juice: 1. Mix in Proctase (15 mg/l) i.e. with a submergible pump 2. Heat juice to C for 1 minute flash pasteurization 3. Cool juice ready for fermentation Teresa Heuzenroeder Rob Glastonbury

7 Results: Wine Stabilization Heat test results (after 6 hours at 80 C) Control Bentonite 1.9 g/l Proctase alone Flash Pasteurization alone with PASTEURIZATION

8 Results: Protein Concentration Wine protein: Grape juice protein = 266 mg/l 31 mg/l 28 mg/l Bentonite with PASTEURIZATION

9 Results: Sensory Anecdotally: Very similar sensory profile Exclusive Offer: There are a limited number of 2012 wines from the industry trial available for you to try FREE OF CHARGE!* Riesling, Chardonnnay and Sauv Blanc available Proctase- Treated Bentonite- Treated Please contact Peter Godden for samples: peter.godden@awri.com.au *Plus postage and handling

10 Results: Cost Comparison Cost saving: Cheaper to use Proctase than bentonite to stabilize wines Including costs related to energy use, labour, and proctase, filtration and centrifuge performance, processing conditions and wine volume losses.

11 Results: Other Benefits Improved fermentation? Faster fermentation after Proctase treatment Laccase control? Degrade laccases with flash pasteurization

12 Important Points to Note? The Heat Test IN THEORY, Proctase-treated wines MAY give false positive results. IN REALITY, any wine can potentially give false positive results A solution is currently under development? The International Market Approved* for use in X NOT YET approved for the Australian wines European market

13 Interested? Please contact Peter Godden or Creina Stockley at the AWRI for advice on using Proctase in the 2015 vintage: or Phone:

14 More Information...

15 Bentonite alternatives on the horizon

16 Proteases The search is continuing for enzymes that degrade proteins in winemaking conditions Bromelain Bcap8 Antarctic fungi

17 Proteases from Botrytis Cinerea BcAP8 Haze-forming proteins HPLC Chromatogram mau No infection min 400 mau Botrytis Infection min Van Sluyter et al., j Ag Food Chem, 2013, 61:

18 Proteases from Botrytis Cinerea BcAP8: Proof of Concept trials 400 Thaumatin-Like Proteins Chitinases 350 Absorbance at 210 nm (AU) Control Pepsin BcAP8 Works during fermentation! Retention Time (min) Van Sluyter et al., J Ag Food Chem, 2013, 61:

19 Proteases from Pineapples Bromelain Control Bromelain-treated Works in wine at 20 C (Lab scale) Benucci 2014 AJGWR doi: /ajgw.12093

20 Proteases from Antarctic Fungi Super Fungi that grow in Antarctica produce enzymes that may destroy wine proteins

21 Adsorbents Compared with bentonite, new adsorbents must be better: Cheaper or more cost-effective Better settling less waste More efficient use less material Must also have no flavour taint Any New Adsorbent

22 Carrageenan Cell wall hydrocolloid extracted from red seaweeds Used in beer for protein stabilization Proof of concept: Removes proteins from wines Low sensory and chemical impacts on treated wines Novel Fining Agents project Marangon 2012 AJGWR 18, p194

23 Selective Adsorbents: MIPs Molecular Imprinted Polymers Can potentially be designed to selectively remove wine proteins Wine protein Other wine components

24 Summary For the 2015 vintage: Proctase will be available as an alternative to bentonite Order your free samples of proctase- and bentonite-treated wines to see the difference for yourself! On the horizon: Bromelain Proteases: Bcap8 Carrageenan Novel Fining Agents More information: AWRI website: Checkout the webinar, December 16 th 2014

25 Acknowledgements Teresa Heuzenroeder Rob Glastonbury Ella Robinson Peter Godden Matteo Marangon Paul Smith Martin Day

26 Acknowledgements Vanessa Stockdale Steve Van Sluyter Liz Waters Ken Pocock Simon Schmidt This work was supported financially by Australia's grapegrowers and winemakers through their investment body the Australian Grape and Wine Authority, with matching funds from the Australian Government.