Zeolites for Cold Stabilization and Protein Removal in White Wines

What is it about?

In this study, the authors investigate the potential use of zeolites as a processing aid in cold stabilizing white wines, combining heat and cold stability in a single treatment. Natural zeolite samples were sourced from various suppliers and tested for their ability to remove excessive L-tartaric acid and haze-forming proteins in wine. Effective cold and heat stabilization was achieved with low-calcium zeolites, which could potentially replace conventional bentonite fining and refrigeration methods. However, relatively high dosage levels and aluminum leaching into the wine were identified as shortcomings. Calcinating the zeolite before adding it to the wine reduced these issues. The study highlights the potential of zeolites as a sustainable alternative in white wine production, but further testing and sensory evaluation are required to fully validate their usefulness.

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Why is it important?

This research is important for the wine industry as it explores the potential use of zeolites as a processing aid to combine heat and cold stability in a single treatment. This could lead to more efficient and sustainable wine production, reducing the need for traditional methods like refrigeration and bentonite fining. Key Takeaways: 1. Zeolites can remove excessive haze proteins and tartaric acid in a single treatment to achieve heat and cold stability. 2. Zeolites may constitute an alternative technology in white wine production, facilitating heat and cold stabilization in a single treatment. 3. Zeolites can be regenerated, reducing the risk of environmental pollution and making the process more sustainable.