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Optimal Conditions for Controlling Haze-Forming Wine Protein with Bentonite Treatment: Investigation of Matrix Effects and Interactions Using a Factorial Design

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Abstract

Protein instability in white wine can result in unsightly haze formation, and therefore, its prevention by adsorption of haze proteins onto bentonite is an important unit operation in commercial wine production. Optimisation of this process is challenging due to the performance impact of environmental factors and matrix effects which are difficult to control and study in wine systems. These issues are addressed in the present study; the effect of different factors on adsorption behaviour of a purified thaumatin-like grape protein (VVTL1) by sodium bentonite in a chemically defined model wine solution was investigated using a factorial design with surface response analysis. Bentonite adsorption of VVTL1 was well characterised by a multi-factor Langmuir adsorption model. The main effects of pH, temperature, potassium concentration as well as the pH*potassium matrix interaction all had a significant effect (p < 0.05) on the adsorption capacity, as did the aging of bentonite slurry before use. Observations support the hypothesis that VVTL1 adsorption onto sodium bentonite is affected by steric mass action and local interactions of exposed protein charge, with pH and temperature effects related to changes in protein conformation under those conditions. Variation in potassium concentration can cause similar effects and influence adsorption capacity by affecting bentonite swelling and charge potential, providing a greater surface area for adsorption. From a processing perspective, results suggest bentonite treatment efficiency will be optimised by treating wines at higher temperatures rather than during cold storage, at the lower pH and before cold (tartrate) stabilisation.

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Abbreviations

BSA:

Bovine serum albumin

RP:

Reverse-phase

HPLC:

High-pressure liquid chromatography

KHT:

Potassium hydrogen tartrate

MW:

Molecular weight

SDS-PAGE:

Sodium dodecyl sulfate polyacrylamide gel electrophoresis

TFA:

Tri-fluoro acetic acid

UV:

Ultra violet

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Acknowledgments

This study was undertaken by the University of Adelaide and The Australian Wine Research Institute, both members of the Wine Innovation Cluster in Adelaide Australia. This research has been facilitated by access to the Australian Proteome Analysis Facility established under the Australian Government’s Major National Research Facilities program.

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Author notes

  1. Elizabeth J. Waters

    Present address: Australian Grape and Wine Authority, PO Box 2733, Kent Town, SA, 5071, Australia

  2. Christopher B. Colby

    Present address: Rawtec, PO Box 1159, Glenelg South, SA, 5045, Australia

Authors and Affiliations

  1. School of Chemical Engineering, University of Adelaide, Adelaide, SA, 5005, Australia

    Richard A. Muhlack, Brian K. O’Neill & Christopher B. Colby

  2. The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA, 5064, Australia

    Richard A. Muhlack & Elizabeth J. Waters

  3. School of Agriculture Food and Wine, University of Adelaide, PMB1, Glen Osmond, SA, 5064, Australia

    Richard A. Muhlack

Authors
  1. Richard A. Muhlack
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  2. Brian K. O’Neill
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Correspondence to Richard A. Muhlack.

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Funding

This study was funded by the Grape and Wine Research and Development Corporation (AWR 8 and UA 03/02).

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Muhlack, R.A., O’Neill, B.K., Waters, E.J. et al. Optimal Conditions for Controlling Haze-Forming Wine Protein with Bentonite Treatment: Investigation of Matrix Effects and Interactions Using a Factorial Design. Food Bioprocess Technol 9, 936–943 (2016). https://doi.org/10.1007/s11947-016-1682-5

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  • DOI: https://doi.org/10.1007/s11947-016-1682-5

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