PO Box 5512, Petaluma, CA, United States of America, 94955

http://www.lallemandwine.com

707-526-9809

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About Protein Stability

Where do wine proteins come from?  Most proteins found in wine come from grapes even if microorganisms, enzymes and protein fining agents also account for a substantial fraction. Their content in grapes vary with vintage, grape variety, soil, climate and vineyard practices.

How can we protein stabilize a wine?  Unstable proteins are commonly removed by using bentonite. Protein stability can be improved from the earliest stages of winemaking using tannins (Enartis Tan Clar), enzymes with side proteasic activity (Enartis Zym Arom MP) and mannoproteins, thus reducing bentonite treatments and consequently preserving wine aromatic quality.

Are all bentonites the same?  Many types of bentonite are available for winemakers including sodium bentonite, calcium bentonite and activated bentonite.
Based on composition, bentonites can have different properties and act differently regarding their ability to remove proteins, compact lees and impact aroma.

What type of bentonite should I use?  There are three types of bentonite commercially available. It is important to test and treat wines with the same bentonite.

- Sodium bentonite: most reactive with proteins

- Calcium bentonite: used to compact lees

- Calcium bentonite sodium activated - good reactivity with proteins and good lees compaction.

Should I rehydrate my bentonite in water or wine?  Water. Bentonite should be rehydrated with clean, chlorine-free water.

Can I use bentonite in red wines?  Yes. Low dosages of bentonite help eliminate unstable color and proteins as well as clarify wines.

How do I determine the appropriate dosage of bentonite to achieve stability?  Bentonite Fining Trials offered by Vinquiry Laboratories by Enartis USA determine the amount of bentonite needed to stabilize a wine. It is important to test with the bentonite you will be using in the winery.

Can blending two protein-stable wines compromise final stability?  Even small changes in alcohol content, pH and colloid composition can lead to protein instability. The final blend should be tested and additional fining may be needed.

 

 

About

Leading manufacturer of products for winemaking, including enological yeast and bacteria specifically selected to optimize fermentation and your wine style choices.

LIBRARY

What sets us apart at Lallemand is our ongoing commitment to research and development and our ability to communicate this information to the oenology world.

In Toulouse, France, we have a team of researchers who conduct fermented beverage related research. We also have teams in Montreal who focus on new strain development, production procedures and more fundamental research. In addition to these in-house efforts, research programs, scientific papers and ongoing contacts link Lallemand with the most prestigious oenology laboratories in Europe, Australia, North America, South America and South Africa.

Use this section of the website to see what's new at Lallemand, discover interesting research, read helpful articles and hear the kinds of questions we are commonly asked.

Contact

Contact List

Title Name Email Phone Extension
Area Manager Gordon Specht gspecht@lallemand.com 707-526-9809
Technical Support Shirley Molinari smolinari@lallemand.com 707-484-0919
Product Distribution Scott Laboratories info@scottlab.com 707-765-6666

Location List

Locations Address State Country Zip Code
Lallemand Oenology PO Box 5512, Petaluma CA United States of America 94955

List of Locations