Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments - Research portal of Justus Liebig University Giessen:

Journal article

Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments

Authors list: Seidel, Leif; Runkel, Katrin; Albuquerque, Wendell; Happel, Katharina; Ghezellou, Parviz; Spengler, Bernhard; Zorn, Holger; Gand, Martin; Freund, Maximilian; Will, Frank; Schweiggert, Ralf

Publication year: 2024

Pages: 2124-2133

Journal: ACS Food Science & Technology

Volume number: 4

Issue number: 9

eISSN: 2692-1944

DOI Link: https://doi.org/10.1021/acsfoodscitech.4c00308

Publisher: American Chemical Society

Abstract:

Protein removal with aspergillopepsin in combination with short-time heating has recently emerged as an opportunity for winemakers to prevent protein haze in wine. In this study, we first treated a protein-rich must and wine with two different aspergillopepsin preparations along an identical control treatment without enzyme addition on a pilot plant scale. While treating wines was rather ineffective, treating musts was effective in reducing protein concentrations by up to 86%, leading to haze-stable wines according to the common heat test. Varying thermal loads in further experiments, a rather mild heat treatment of 65 degrees C for 30 s compared to those in earlier studies was found sufficient for enzymatic protein degradation. Treating must from a fungus-resistant variety (cv. Fidelio) was as successful as treating must from a blend of conventional varieties (cv. Gewürztraminer/Müller-Thurgau). Triangle sensory tests found no clear evidence of an effect on the quality by heat treatments with and without enzyme dosage.

Authors/Editors

- Uni.-Prof. Dr. Holger Zorn

Citation Styles

Harvard Citation style: Seidel, L., Runkel, K., Albuquerque, W., Happel, K., Ghezellou, P., Spengler, B., et al. (2024) Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments, ACS food science & technology, 4(9), pp. 2124-2133. https://doi.org/10.1021/acsfoodscitech.4c00308

APA Citation style: Seidel, L., Runkel, K., Albuquerque, W., Happel, K., Ghezellou, P., Spengler, B., Zorn, H., Gand, M., Freund, M., Will, F., & Schweiggert, R. (2024). Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments. ACS food science & technology. 4(9), 2124-2133. https://doi.org/10.1021/acsfoodscitech.4c00308