Influence of fining with plant proteins on oxidability of Feteasca Alba wine

Abstract

White wines contain a wide variety of proteins, some of which are unstable, naturally forming an opalescent precipitate, so the wine will have an unpleasant appearance. From the oenological point of view, the protein stability process is considered to be the state of equilibrium, the main role being to preserve the clarity, the specific physico-chemical parameters in winemaking and the particular organoleptic properties of the type of raw material variety. Given the allergenic problems associated with the use of animal proteins to clarify wines and the increased demand for vegan wines, new research is needed to promote alternative wine clarifying agents such as plant-derived proteins.