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Astringency reduction in red wine by whey proteins.

Paula Jauregi1, Jumoke B Olatujoye1, Ignacio Cabezudo2

  • 1Dept. of Food and Nutritional Sciences, The University of Reading, RG6 6AP Reading, UK.

Food Chemistry
|January 19, 2016
PubMed
Summary

Whey proteins, specifically beta-lactoglobulin (β-LG), show potential as fining agents in winemaking to reduce astringency. This study compared whey proteins to gelatin, finding whey proteins effective in wine clarification and waste reduction.

Keywords:
AstringencyFluorescenceGelatinITCTanninsWineβ-Lactoglobulin

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Area of Science:

  • Food Science
  • Enology
  • Biochemistry

Background:

  • Whey, a cheese manufacturing by-product, presents an opportunity for waste valorization.
  • Investigating novel applications for whey proteins contributes to sustainable food processing.
  • Fining agents are crucial in winemaking for clarification and stabilization.

Purpose of the Study:

  • To compare the efficacy of whey proteins (specifically β-lactoglobulin) and gelatin as fining agents in red wine.
  • To elucidate the protein-tannin interactions involved in the fining process.
  • To assess the potential of whey proteins in reducing wine astringency and contributing to waste reduction.

Main Methods:

  • Comparative analysis of gelatin and β-lactoglobulin (β-LG) using astringency and tannin determination assays.
  • Evaluation of polyphenol and catechin removal.
  • Characterization of protein-tannin interactions via fluorescence, size measurement, and isothermal titration calorimetry (ITC).
  • Assessment of fining agent removal post-treatment (centrifugation and filtration).

Main Results:

  • Gelatin exhibited higher reactivity to tannic acid than whey proteins.
  • Both proteins demonstrated similar polyphenol selectivity, though β-LG removed less catechin.
  • Fining agents were effectively removed post-treatment, minimizing allergenicity concerns.
  • Detailed insights into protein-tannin interactions were gained through biophysical techniques.

Conclusions:

  • Whey proteins, particularly β-LG, show promise as effective fining agents for reducing astringency in red wine.
  • The study supports the valorization of whey proteins, contributing to waste reduction in the dairy industry.
  • Whey proteins can be a viable alternative to traditional fining agents in enology.