Red wine fining with a specific yeast protein extract
A recent study published in Colloids and Surfaces A: Physicochemical and Engineering Aspects explores the fining mechanism of red wine using a specific yeast protein extract (YPE). This research compares YPE with traditional gelatine, highlighting the unique benefits of YPE in wine clarification.
Key Findings:
- Moderate Tannin Precipitation: YPE preserves wine structure better than gelatine by causing less tannin precipitation.
- Effective Clarification: YPE effectively traps particles, promoting wine clarification even in the absence of tannins, making it suitable for red, rosé, and white wines.
- Enhanced Sedimentation: YPE shows significant aggregation with small particles, leading to efficient sedimentation and improved wine clarity.
- Colour and Astringency: YPE maintains wine colour and structure, also modulating astringency compared to gelatine.
Conclusion: The study demonstrates that YPE is a versatile and effective alternative to gelatine for wine fining, offering benefits in terms of wine clarity, stability, and sensory quality.
The yeast protein extract used in this study is FINELY™.
Published May 16, 2025 | Updated May 20, 2025