Dicarboxymethylcellulose as a bentonite alternative to prevent the protein haze phenomenon

Abstract

One of the most important parameters required by consumers for a white wine is translucency. This parameter is influenced by the formation of haze that can occur due to various factors, mainly proteins. To remove the protein material from the wines, the most commonly used product is bentonite. This work proposes for the first time a new fining agent that can remove haze proteins from white wines as an alternative to bentonite. Wines treated with (dicarboxymethylcellulose) DCMC, with doses of 0.5, 1, 1.5 and 2 g/L have been compared with clarified wines with a type of commercial bentonite with the same doses, to assess the effectiveness of the polymer. In all wines the dicarboxymethylcellulose has had a significant impact, furthermore the stability or near stability was reached with low levels, when compared to bentonite, by the dicarboxymethylcellulose. The results of this work indicate this polymer can be a great alternative to bentonite for haze protein removal from white wines