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Gluten and yeast extract protein: new fining agents for red wines

MARÍA REMEDIOS MARÍN-ARROYO*, NEREA ITURMENDI, MARÍA JOSÉ NORIEGA
*Corresponding author
Public University of Navarre, ALITEC-ENOL, Department of Food Technology
Technical School for Agricultural Engineering, Campus Arrosadía, Pamplona, Navarre, 31006, Spain

Abstract

This article summarises the present knowledge regarding the use of certain types of non-animal proteins assubstitutes for gelatine in the red wine clarification process and discusses their advantages and disadvantages on the basisof their physicochemical characteristics and oenological behaviour. The article focuses on the use of glutens (from wheatand maize) and yeast extract proteins. In summary, the effectiveness of gluten and yeast extract proteins is comparable tothat of gelatine, which is traditionally used. These proteins offer advantages due predominantly to the lower amount of leesgenerated and greater compactness, particularly with hydrolysed maize gluten and yeast extracts. Wheat glutens areconsidered allergen products, so yeast extract proteins or maize proteins represent a better alternative to gelatine.