STABIWINE

USE OF BIOPOLYMERS FOR SUSTAINABLE STABILIZATION OF QUALITY WINES

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 Obiettivo del progetto (Objective)

'Wine market is very competitive. EU producers need to reduce production costs and increase their sustainability standard while improving the quality of their wine. Wine stability is one of the most important quality parameters. To avoid formation of cloudiness or precipitates in bottled wines, producers preventively treat it by mean of physical methods or additives. The present practices for tartaric, protein and oxidative stabilization are not suitable for each type of wine and production facility,in particular in small wineries (conventional and organic); moreover, they involve a large use of energy or water, can negatively affect overall wine quality and processing, impose sometimes the use of large quantities of coadjunts or additives, and can be at the original of significant product looses. Aim of the project is to test effectiveness and suitability in winemaking of biopolymers on new conception or already used in other sectors and to make these new practices available for EU SME wine producers. Addition of biopolymers to wine have shown the ability to inhibit the formation of tartrate crystals, potentially without negative side effects and with no use of energy and water. Other types of biopolymers are known for their ability to absorb proteins in a selective way, and can be adapted to winemaking purpose in order to avoid loss of product and to increase sensorial wine quality. Potential economical, environmental and social benefits are relevant. The project include evaluation of the effect of the treatments on human health and environment, and actions to facilitate the authorization of the new practices by international and European regulatory bodies for conventional and organic winemaking. Extensive dissemination and exploitation activities are foresees to allow fast tak-up of new technologies by SME-AG members and by all European wine producting SMEs.'

Introduzione (Teaser)

Newly discovered biopolymers have, in recent years, rapidly replaced toxic or expensive chemicals in industrial processes. A new project is investigating the use of such biopolymers in the wine industry.

Descrizione progetto (Article)

Winemakers often use chemicals and energy-intensive industrial processes to remove common precipitants and improve the stability of their wines. These treatments can be expensive and may decrease the quality of the wine.

The EU-funded 'Use of biopolymers for sustainable stabilization of quality wines' http://www.stabiwine.eu/ ((STABIWINE)) project was established to test new biopolymers that stabilise wines for long-term storage. The project addresses two stabilisation processes: 'tartrate crystal inhibition', and 'protein fining'.

For removing unstable proteins from wine, researchers have analysed dozens of different biopolymers for effectiveness and safety. A biopolymer has now been selected that is as effective as the current treatment (bentonite) without affecting the taste of the wine.

To prevent precipitation of tartrate crystals from wine, researchers have investigated 'polyaminoacids', and one of these, polyaspartate, was chosen for further study. It was shown that polyaspartate is non-toxic, has no effect on any other wine characteristics, and is very stable in wine.

The procedure to authorise polyaspartate for use in the wine industry has begun, and STABIWINE is currently completing toxicity tests for the other biopolymers. The remainder of the project will focus on industrial scale-up and demonstration trials in wineries.