Chapter 5
Use of Enological Additives for Colloid
and Tartrate Salt Stabilization in White Wines
and for Improvement of Sparkling Wine
Foaming Properties
Richard Marchal and Philippe Jeandet
Contents
5.1 TraditionalWhiteWineFining ................................................ 127
5.1.1 BentoniteFiningofWhiteJuicesandWines ............................... 129
5.1.2 UseofGelatininWhiteWineFining ..................................... 134
5.1.3 FiningwithPlantProteins:ASolutionfortheFuture........................ 136
5.1.4 MustClarificationUsingtheFlotationTechnique........................... 138
5.1.5 OtherFiningAgents ................................................... 145
5.1.6 Equipment for the Addition of Fining Agents to Wine................. ...... 146
5.1.7 WineFining:GeneralConclusionandPracticalRecommendations ............ 147
5.2 Use of Adjuvants for Stabilizing Wine with Respect to Tartrate Salt Crystallization.... 147
5.2.1 UseofMetatartaricAcidforStabilizationofTartrateSaltPrecipitation......... 148
5.2.2 Use of Yeast Mannoproteins for Stabilization of Tartrate Salt Precipitation ...... 149
5.2.3 Use of Carboxymethylcelluloses for Stabilization of Tartrate Salt Precipitation.. 150
5.3 Use of Mannoproteins to Stabilize Wines as Regard to Protein Haze........... ...... 151
5.4 Use of Mannoprotein Fractions to Improve the Foaming Properties of Sparkling Wines. 153
References................................................................. 155
5.1 Traditional White Wine Fining
After completion of the alcoholic fermentation in tanks or barrels, wine becomes
a colloidal solution as well as a colloidal suspension. The particle density, which
is close to that of the wine, electric repulsion forces and diffusion phenomena
lead to very slow and insufficient spontaneous clarification. Moreover, natural
R. Marchal (B)
Laboratory of Enology and Applied Chemistry, Research Unit N◦2069, Faculty of Science,
University of Reims, PO Box 1039, 51687 Reims cedex 02, France
e-mail: [email protected]
Philippe Jeandet (B)
Laboratory of Enology and Applied Chemistry, Research Unit N◦2069, Faculty of Science,
University of Reims, PO Box 1039, 51687 Reims cedex 02, France
e-mail: [email protected]
M.V. Moreno-Arribas, M.C. Polo (eds.),Wine Chemistry and Biochemistry,
DOI 10.1007/978-0-387-74118-56,©CSpringer Science+Business Media, LLC 2009
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