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| - White Wine Continuous Protein Stabilization by Packed Column
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| - Protein stabilization is an important stage in the production of white wine. This paper studies whitewine protein stabilization using a continuous process with zirconium oxide (powder and pellets) packedin a column. The results show that the total proteins decrease by 50 and 70% for the pellet andpowdered zirconium oxides, respectively. Treatment with all zirconium oxides improves wine stability.The effect of the heat regeneration process on both zirconium oxide forms is to increase the adsorptioncapacity. The wine treated with powdered zirconium oxide after the regeneration is the most effectivefor preventing protein haze. The protein profile of wine after treatment shows that the 20−50 kDaand 50−70 kDa fractions are the ones removed preferentially, while the 15 kDa fraction and theones higher than 70 kDa are removed the least. The results show that the protein fraction with amolecular weight of 15 kDa does not affect the protein instability of the wines studied. The proteinfraction with a molecular weight higher than 70 kDa seems to influence protein instability. Thephysicochemical properties of wine after treatment were not affected, and the values obtained werelike those of the standardized range. Keywords: Protein haze; white wine; zirconium; adsorption; packed column
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