title: Clarification of Muscat musts using wheat proteins and the flotation technique.
abstract: The bovine spongiform encephalopathy (BSE, mad cow) crisis has led some wine-makers to question gelatin as a fining agent and to reject the use of these animal proteins. The search for a substitute for gelatin was begun by comparing vegetable proteins (particularly gluten) with gelatin fining treatments. Clairette de Die (French-controlled appellation) is a sparkling sweet wine. The alcoholic fermentation begins in a tank, continues in a crown-cap bottle, and stops before the complete consumption of sugar. All particles present in the bottle have to be removed before corking, and it is important to have a must as clear as possible. This study concerned the clarifying of a Muscat must, treated with pectinases, using a very efficient flotation technique. The must is fined with bentonite/silica/protein (fish gelatin, wheat gluten, or lupin isolate) to induce flocculation and then pressurized (6 bar). After depressurization, microbubbles cling to flocculates and climb to the top of the flotation tank (this flotation foam is clarified using a rotary filter). At laboratory scale, gluten (20 g/hL) and gelatin (10 g/hL) (each combined with bentonite and silica gel) gave turbidities of 50 and 35 NTU, respectively (6.5 and 4.1% of that of the nontreated must). The Muscat must was also clarified by static settling. The turbidity decreased by 86% for the gluten/bentonite fining and by 60% for the gelatin/bentonite fining. Visually, gluten flocculation takes longer to occur and flocculates sedimentation is longer than with gelati, but the removal of insoluble particles is more complete and leads to lower turbidities. At an industrial scale, gluten (20 g/hL) and gelatin (10 g/hL) (each combined with bentonite and silica gel) gave turbidities of 60 and 48 NTU, respectively. Turbidities measured in the tanks 14 h after the flotation showed a better efficiency for the wheat gluten (24 NTU) compared to gelatin (28 NTU). This is explained by the static settling that completed the clarifying effect of the flotation. The last experiment showed comparable efficiencies for wheat gluten and lupin proteins. BSE caused a situation of crisis (in Europe particularly) leading the public and wine-makers to lose their confidence in the use of gelatin as fining agent and to reject animal proteins in general. It is proposed here that vegetable proteins could efficiently replace gelatin.
authors.affiliation: Laboratoire d'oenologie, Université de Reims, URVVC, B.P. 1039, 51687 Reims Cedex 2, France. richard.marchal@univ-reims.fr
authors.forename: Richard
authors.initials: R
authors.lastname: Marchal
authors.forename: Armelle
authors.initials: A
authors.lastname: Lallement
authors.forename: Philippe
authors.initials: P
authors.lastname: Jeandet
authors.forename: Gérard
authors.initials: G
authors.lastname: Establet
mesh_terms: D001546:Bentonite; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005638:Fruit; D005780:Gelatin; D005983:Glutens; D010940:Plant Proteins; D014908:Triticum / Q000737:chemistry*; D027843:Vitis; D014920:Wine
chemical_list: D010940:Plant Proteins; D001546:Bentonite; D005983:Glutens; D005780:Gelatin