Despite the many researches carried out in recent decades, the multifactorial mechanism responsible for protein turbidity formation in white wines has not yet been fully determined. After the study of different metabolites and wine-like solutions containing different protein fractions, the research group of prof. Chagas has proposed a model primarily based on experimental identification of sulfur dioxide as a non-protein factor that induces protein turbidity formation in white wines after heating.
In this video seminar, prof. Chagas explains the mechanism of action of this model that has been tested in wine-like solutions and validated in different types of wine under real conditions.
The results achieved not only provide the opportunity to develop new techniques for stabilizing wines, but also new analytical methods to predict the protein's instability of wine.
Video of the SIVE OENOPPIA 2017 awards winner . The paper reproduced in this video-seminar was presented at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)
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