Analysis of protein and tartaric stability in wines is of paramount importance to ensure the quality and stability of the finished product;
Let us look at some key aspects related to both of these types of stability.
1. Protein Stability
Proteins in wines can cause stability problems;
The interaction between proteins and tannins in wines can lead to storage problems with, for example, cloudiness of the finished product.
Proteins can precipitate in the bottle due to their denaturation and colloidal interaction with other substances in the wine.
Verification of protein stability is carried out to remove proteins from the wine and its stabilization, when necessary, is done by preliminarily performing a Laboratory test that aims to determine the dosage of bentonite to be used (this is a montmorillonite clay with a negative surface charge, which acts as an adsorbent for proteins and is separated from the wine by filtration after treatment).
2. Tartaric (potassic) Stability
Tartaric stabilization is necessary to prevent the formation of potassium bitartrate crystals in wine.
The crystals may appear as deposits or crystals at the bottom of the bottle;
they do not alter the organoleptic quality of the wine but may affect the appearance of the wine during tasting.
Tartaric stabilization can be achieved by alternative procedures among them:
- use of metatartaric (which, however, ensures a limited period of wine stability from the time of its use);
- cooling of the wine to promote crystal precipitation, followed by removal of the sediment;
- use of Carboxymethylcellulose (CMC) or Polyaspartate (dosage is determined by specific laboratory tests);
- electrodialysis;
- cation exchange resins.
Careful management of protein and tartaric stability is essential to ensure the quality and longevity of white wines.
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