Technology Transfer Services

Controlled effect of plant proteases, for the clarification of white wines, targeting to preserve their traditional organoleptic properties

Development of an efficient low cost process for haze prevention in winemaking

Code: 21-UOI-02

The Opportunity

By living in a wine-producing region (Epirus-Greece), we realized the increased needs and demands of the market for the availability of high-quality wines, which in turn should keep as much as possible their traditional organoleptic properties, and to be free of synthetic chemicals.

Protein haze formation is an aesthetic problem in white wines, which caused by grape proteins that have survived the winemaking process. The current practice for wine clarification is the use of Bentonite which results in quality degradation and wine loss. We suggest a viable option for wine clarification using proteolytic enzymes which are routinely used in the beverage industry, in an efficient immobilized form.

Our Offer

Nowadays, the use of enzymes at different stages of large‐scale production of wine, even in small wineries, is not an uncommon practice.

We have developed an innovative product based on immobilized plant proteases for clarification of wines and prevention of protein haze formation during wine making. This is a low-cost alternative versus Bentonite, as well as to other fine chemical products, which ultimately will benefit wine makers and wine industry.

Clarification Product: Commercially available 15 g/L biocatalyst (mixture of proteases immobilized in specified matrix), ready to use either in grape juice or in fermented wine prior to bottling.

The produced wine has lower production cost, negligible loss in value, high quality and an acceptable clarity for the consumers.

The Technology

This integrated cost-effective and advanced technology for clarification of wines and prevention of protein haze formation is based on using immobilized plant proteases as alternatives to Bentonite, as well as to other fining agents. Prior to their use the plant proteases were purified up to homogeneity and immobilized on safe matrices consistent with good manufacturing practice for food preparations. These easily-handled enzyme preparation packages might be added either to grape juices (musts) or to fermented product, and removed later from the end product. Wine profiling is performed during all stages using specified analytical techniques versus proper blank samples. The above-mentioned process minimizes wine volume loss and quality degradation (flavor and aroma compounds) during winemaking.

Advantages & Innovations

• This advaned technology, is an alternative to Bentonite for wine clarrification
• This low-cost process minimizes wine volume loss, aroma stripping and quality degradation
• The employed plant proteases are effective and safe for use in food preparations
• The immobilization matrices and the consequent enzyme preparations are consistent with good manufacturing practice
• The proposed product would be added to grape juice or ferment with easy-handling removal
• The elimination of protein haze releases high quality wines preserving their traditional organoleptic properties

Stage of Development

 The proposed products have already been validated in Laboratory scale. In a next step we will proceed to a scale-up expansion of this technology in order to evaluate the effectiveness, quality and the economic viability of the products.

Partner Search

FOOD INNOVATION RI is seeking for Partners capable to develop the proposed technologies. Potential Partners should be a winery with a strong retail network or a food ingredient producer interested to further develop the proposed technology in a relevant and operational environment.

Offered by

Department of Chemistry, University of Ioannina, University Campus, 45110 Ioannina, Greece

Contact

Prof Emmanuel M. PAPAMICHAEL
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