BIO Web Conf.
Volume 39, 2021International Scientific and Practical Conference “Modern Trends in Science, Innovative Technologies in Vineyards and Wine Making” (MTSITVW2021)
|Number of page(s)||7|
|Section||Storage, Processing and Product Quality Management|
|Published online||26 November 2021|
The concept of colloidal stabilization of wines
Federal State Budget Scientific Institution All-Russian National Research Institute of Viticulture and Winemaking Magarach of the RAS, 31 Kirova Str., 298600 Yalta, Republic of Crimea, Russia
* Corresponding author: email@example.com
Colloidal haze in wines is the most difficult technological and economic problem of wine industry. A number of modern technological means are used to prevent its formation, but the problem still exists. The main role in wine destabilization is played by colloidal substances - proteins, polysaccharides, phenolic compounds, which, when interacting, can form a complex of biopolymers. The aim of the study is to substantiate a new strategy for preventing colloidal haze in wines by regulating the composition of a complex of biopolymers. We used conventional and special methods of analysis to isolate and study wine proteins and related components. As a result of the research, 5 types of a complex of biopolymers were identified and studied. Basic factors causing their instability are critical mass concentration of a complex of biopolymers and its constituents, high-molecular weight of proteins and polyphenol oxidation. We propose a concept for preventing colloidal haze in wines, including a decrease in the content of a complex of biopolymers by targeting its dominant component at the first stage, an increase in the proportion of polysaccharides in the composition of a complex of biopolymers at the second stage, and protection of phenolic component from oxidation at the final stage.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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