Innovations in Fining
UC Davis, June 7th 2013
José Santos
President
Overview
 OBJECTIVES OF FINING
 ALTERNATIVES TO FINING
 NEW FINING AGENTS
 ALLERGEN FREE FINING AGENTS
 OTHER NEW FINING AGENTS
Objectives of Fining
 OBTAIN CLARITY
 OBTAIN STABILITY
 IMPROVE SENSORY QUALITY
Alternatives to Fining to Obtain Clarity
 OBTAIN CLARITY


Use of enzymes during harvest – improved clarity and filterability
of resulting wine
Use of phsyical processes for removal of turbidity
Alternatives to Fining to Obtain Stability
 OBTAIN HEAT STABILITY



Use of enzymes containing protease activity
Use of tannins
Use of yeast hulls rich in mannoproteins
ELIMINATES/REDUCES USE OF BENTONITE
HELPS TO PRESERVE WINE QUALITY
Alternatives to Fining to Obtain Stability
 OBTAIN COLOR STABILITY





Adequte use of anti-oxidant agents
Use of enzymes that facilitate color and tannin extraction
Use of tannins to promote color condensation
Use of tannins or yeast hulls rich in mannoproteins to promote
co-pigmentation
Use of micro-oxygenation
BETTER COLOR QUALITY AND STABILITY
ELIMINATES/REDUCES THE NEED FORFINING TO
PREVENT PRECIPITATION IN BOTTLE
Alternatives to Fining to Improve
Sensory Quality
 IMPROVE SENSORY QUALITY



Use of tannins
Use of mannoproteins
Use of other polysaccharides (gum arabic)
OBTAIN SENSORY BALANCE WITHOUT REMOVING
POSITIVE COMPONENTS OF THE WINE
New Fining Agents – Allergen Free
 ALLERGEN FREE FINING AGENTS:
 Alternatives to casein/potassium caseinate
 Alternatives to egg white/egg albumin
Alternatives to Casein/Potassium
Caseinate
 ALTERNATIVE TO CASEIN/POTASSIUM CASEINATE:





Plant proteins
First studies published in 1999
Crisis generated by the BSE (mad cow disease)
Studies aimed to replace fining agents of animal origin
Results: several proteins of vegetable origin were identified and
characterized:
 Hydrolyzed gluten: good alternative to gelatin but allergenic
protein
 Pea protein: poor alternative to gelatin but quite good in removing
oxidation
Alternatives to Casein/Potassium
Caseinate
CASEIN/POTASSIUM CASEINATE MAIN EFFECTS
PVPP
Removal of oxidizable and oxidized compounds
Reduction of bitterness
Isinglass
Forms complex with iron
Elimination of bad flavors
Pea protein
Bentonite
Carbon
Alternatives to Casein/Potassium
Caseinate
Composition
Application
Main effects
PLANTIS AF
Pea protein
Juice & wine fining
Removal of polyphenols
Removal of iron
COMBISTAB AF
Pea protein
PVPP
Silica
Wine fining
Removal of polyphenols
Prevention of pinking
Removal of iron
PROTOMIX AF
Bentonite
Pea protein
PVPP
Cellulose
Juice fining
Clarification
Removal of polyphenols
Protein stabilization
Fermentation aid
Removal of iron
CLARIL AF
Bentonite
Pea protein
PVPP
Silica
Juice & wine fining
Clarification
Removal of polyphenols
Protein stabilization
“decolorizing” agent
Prevention of pinking
Removal of iron
Alternatives to Casein/Potassium
Caseinate
Product
Composition
Dosage
(g/hL)
Variation %
DO 280
(total polyphenols)
Variation %
DO 420
(yellow color)
Variation %
DO 520
(red color)
Protoclar
Potassium caseinate
15
-1.15
-1.54
17.65
Protomix G
Blend of bentonite,
potassium caseinate,
cellulose
50
-3.34
-5.43
-1.96
Claril SP
Blend of bentonite,
potassium caseinate, PVPP
50
-6.11
-9.30
-15.69
Pluxbenton N
Sodium bentonite
50
-5.65
-3.10
-7.84
15
-6.57
-17.05
-13.73
PVPP
Black PF
Carbon
10
-6.81
-10.85
-19.61
Plantis AF
Allergen free Plant Protein
15
-3.00
-9.30
-5.88
Alternatives to Casein/Potassium
Caseinate
PROTOMIX AF
RECOMMENDED USE: WHITE JUICE FINING
Alternatives to Casein/Potassium
Caseinate
CLARIL AF
RECOMMENDED USE: WHITE JUICE & WINE FINING
REFERENCE
POTASSIUM
CASEINATE
CLARIL AF
PROTOMIX AF
Turbidity
(NTU)
13.4
16.4
11.4
8.3
OD420 nm
0.182
0.176
0.155
0.181
OD520 nm
0.697
0.808
0.686
0.765
1.8
1.8
0.7
0.8
6
5.7
5.1
5.3
Pinking
Potential
Catechines
(mg/L)
Alternatives to Casein/Potassium
Caseinate
COMBISTAB AF
Catechines mg/L
RECOMMENDED USE: WINE FINING OR JUICE FINING (COMBINED WITH BENTONITE)
Alternatives to Casein/Potassium
Caseinate
PLANTIS AF
RECOMMENDED USE: JUICE & WINE TREATMENT
Pure plant protein, gluten free
FOR THOSE WHO PREFER TO MANAGE
PURE PRODUCTS
ALLERGEN FREE & SUITABLE FOR VEGETARIANS & VEGANS
FOR USE IN JUICE & WINE IN COMBINATION
WITH BENTONITE
Dosage
Iron (mg/L)
Reduction (% Fe)
Control
Plantis AF
K caseinate
-
400 ppm
400 ppm
22.40
13.26
13.22
-
- 40.8%
- 41%
Alternatives to Casein/Potassium
Caseinate
PLANTIS AF
USE IN JUICE CLARIFICATION & FLOTATION
Pea protein
•
Not completly soluble
•
Does not match with silica sol
•
To be used in combination with bentonite in 1:2.5 ratio
Alternatives to Casein/Potassium
Caseinate
PLANTIS AF
USE IN JUICE CLARIFICATION & FLOTATION
1 part PLANTIS AF : 2.5 parts BENTONITE
EGG ALBUMIN MAIN EFFECTS
Reduction of astringency
Clarification
Removal of unstable color
Gelatin
Isinglass
Bentonite
ALLERGEN FREE FINING AGENTS
Alternatives to Egg White/Egg Albumin
Alternatives to Egg White/Egg Albumin
EGG ALBUMIN vs GELATINS
14
Tannins average MW
12
10
8
Egg albumin
HMW gelatin
6
MMW gelatin
4
LMW gelatin
2
0
Egg albumin:
Wine
removes larger quantity of tannins
removes high molecular weight tannins
less specific for galloylated tannins
High MW gelatin closest to egg albumin
Alternatives to Egg White/Egg Albumin
TANNIN REMOVAL
EFFICIENCY
LOW MOLECULAR
WEIGHT
(high degree of hydrolysis)
ATOCLAR M
CHARGE DENSITY
HYDROCLAR 45
HYDROCLAR 30
HYDROCLAR 20
FINEGEL
CLARGEL
PULVICLAR
HIGH MOLECULAR
WEIGHT
(low degree of hydrolysis)
GOLDENCLAR INSTANT
CLARIFICATION
EFFICIENCY
Alternatives to Egg White/Egg Albumin
WHY GOLDENCLAR INSTANT???
Rehydration in water at 15°C
GOLDENCLAR INSTANT
RED WINE
Alternatives to Egg White/Egg Albumin
DISTRIBUTION AS % ON WEIGHT
WHY GOLDENCLAR INSTANT?
MOLECULAR WEIGHT
VERY “CALIBRATED” AVERAGE MOLECULAR WEIGHT
VERY LOW CONTENT OF SMALL FRAGMENTS
VERY LOW RISK OF “OVER FINING” (RESIDUAL SMALL FRAGMENTS)
RED WINE
Take-Home Message:
 The new technologies available can prevent «classic»
fining in most cases, better preserving wine quality
 The allegern free alternatives to casein/potassium
caseinate and egg white/egg albumin are validated and
already in use in most winemaking countries since 2009
Further reading
Lefebvre S., Maury C., Poinsaut P., Gerland C., Gazzola M., Sacilotto R., Nov. 1999, n° 94,
Le collage des vins: influence du poids moleculaire des gelatines et premiers essais de colles
d’origine vegetale,
Revue des Oenologues.
Sarni-Manchado P., Deleris A., Avallone S., Cheynier V., Moutounet M., 1999
Analysis and Characterization of wine condensed tannins precipitated by proteins used as fining
agent in enology
Am. J. Enol. Vitic.50:2
Lefebvre S., Gerland C., Maury C., Gazzola M., 2000 –
Nouvelles colles végétales : origines, propriétés et performances. Revue Française d’Œnologie 184,
28-32.
Lefebvre S., Gerland C., MAURY C., 2001
Utilisation des protéines végétales pour le collage des vins. Intervitis – Interfructa, mai, STUTTGART,
281-292.
Further reading
Lefebvre S., Gerland C., Scotti B., Boni G., 2002
Le collage aux protéines végétales : performances à l’échelle de la cave. Revue Française d’Œnologie,
195, 31-34.
Maury C., Sarni-manchado P., Lefebvre S., Cheynier and Moutounet M., 2001
Influence of fining with different molecular weigth gelatins on proantho-cyanidin composition and
perception
of wines. American Journal of Enology and Viticulture, vol. 52:2, n°2.
Maury C., Sarni-Manchado P., Lefebvre S., Cheynier V., Moutounet M., 2003 –
Influence of fining with plant proteins on proanthocyanidin composition of red wines.
American Journal of enology and Viticulture, 54:2, 105-111.
Lefebvre S., Maury C., Sarni-Manchado P., Cheynier V., Moutounet M., 2003
Etude de la composante phénolique des vins rouges collés avec des protéines végétales.
Vinidea.net, Wine Internet Technical Journal, 13.
Cosme F., Capão I, Filipe-Ribeiro L, Bennett , R.N., Mendes-Faia A., 2012
Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and
sensory characteristics
LWT - Food Science and Technology 46 (2012) 382e387
Thank you!!
www.enartisvinquiry.com
jose.santos@enartisvinquiry.com