New device for protein stabilisation of white wines throughout a continuous flow system

Abstract

In this work, a selection of food-grade ceramic materials (CM1, CM2) was evaluated in terms of capacity to adsorb pathogenesis-related proteins (PRPs), thus preventing protein haze in bottled white wines. The CM1 was found as the most effective sorbent material, when used in a nano-structured form (nano-powders and mesoporous films) which magnifies the specific surface available for adsorption. The material showed a high affinity and selectivity to low molecular weight proteins, thus allowing the stabilisation of white wines without altering key quality parameters. The most captivating aspect of using CM1 consisted in the possibility of producing thin and mesoporous films anchored to inert supports, to obtain composite materials that are easy to handle and safe from a food point of view. The composite material CM1 was tested in a wine flow treatment device, confirming excellent performance in terms of stabilisation. Based on the results obtained, the stabilising material and the stabilisation method proposed can be further implemented to be used in a pilot plant and exploited in the wine industry.