Day 2: Wednesday, May 5th, 2021 – 11:10 am
Rapidase Proteostab application in winemaking to achieve protein stability of the wine
Proteases are enzymes are naturally occurring in living organisms and especially involved in the digestion mechanisms. They are also used for food or non-food applications. In the food industry, traditional processes take advantage of protease such as milk coagulation using calf rennet or malting. Proteases are now used as technical aids in many food processes depending on their specificities such as for instance, production nutritional supplements, reduction of food allergenicity, meat tenderization, chill haze prevention in beer, or for dairy production and maturation.
In the wine industry, the use of acid proteases such as aspergillopepsin I and bacillopepsin has been investigated to prevent protein instability. Its authorization in enology is under discussion by OIV, and for the moment, only aspergillopepsin I was considered as potentially usable for health reasons. The main issue for the application of acid protease for protein stabilization is that amongst the two main unstable proteins involved in the haze formation in wine, the thaumatin-like proteins (TLPs) are not directly clevable by the zymes : a preliminary unfolding process is need to let them hydrolyzed, that can be reached by a heat treatment.
Oenobrands has developed, in the Rapidase, range an enzymatic preparation of Aspergillopepsin I from Aspergillus niger for wine protein stabilization: Rapidase Proteostab. The global solution proposed by Oenobrands includes, after Rapidase Proteostab addition in must, a heat treatment at 72°C for 2 minutes. Lab and industrial trials demonstrated the efficiency of this process and no detrimental side-effects of the heat treatment were observed if performed correctly.