Journal of Food Science and Technology

, Volume 53, Issue 2, pp 1130–1139 | Cite as

Immobilised native plant cysteine proteases: packed-bed reactor for white wine protein stabilisation

  • Ilaria BenucciEmail author
  • Claudio Lombardelli
  • Katia Liburdi
  • Giuseppe Acciaro
  • Matteo Zappino
  • Marco Esti
Original Article


This research presents a feasibility study of using a continuous packed-bed reactor (PBR), containing immobilised native plant cysteine proteases, as a specific and mild alternative technique relative to the usual bentonite fining for white wine protein stabilisation. The operational parameters for a PBR containing immobilised bromelain (PBR-br) or immobilised papain (PBR-pa) were optimised using model wine fortified with synthetic substrate (Bz-Phe-Val-Arg-pNA). The effectiveness of PBR-br, both in terms of hazing potential and total protein decrease, was significantly higher than PBR-pa, in all the seven unfined, white wines used. Among the wines tested, Sauvignon Blanc, given its total protein content as well as its very high intrinsic instability, was selected as a control wine to evaluate the effect of the treatment on wine as to its soluble protein profile, phenolic composition, mineral component, and sensory properties. The treatment in a PBR containing immobilised bromelain appeared effective in decreasing both wine hazing potential and total protein amount, while it did not significantly affect the phenol compounds, the mineral component nor the sensory quality of wine. The enzymatic treatment in PBR was shown to be a specific and mild technique for use as an alternative to bentonite fining for white wine protein stabilisation.


Native plant cysteine proteases Chitosan beads Covalent immobilisation Packed-bed reactor Wine hazing potential Total wine proteins 



The research was supported by the financial backing of the Italian Ministry of Agriculture, Food and Forestry.

Supplementary material

13197_2015_2125_MOESM1_ESM.docx (383 kb)
Table 1S (DOCX 382 kb)
13197_2015_2125_MOESM2_ESM.docx (858 kb)
Figure 1S (DOCX 858 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Ilaria Benucci
    • 1
    Email author
  • Claudio Lombardelli
    • 1
  • Katia Liburdi
    • 1
  • Giuseppe Acciaro
    • 1
  • Matteo Zappino
    • 1
  • Marco Esti
    • 1
  1. 1.Department for Innovation in Biological, Agro-food and Forest SystemsUniversity of TusciaViterboItaly

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