Background and Aims Carrageenan addition has been previously shown to remove proteins from wine and to heat stabilise wines, however, many types of carrageenans are now available with potentially different protein‐adsorbing properties. This study investigated a range of commercially available carrageenans added at several stages of winemaking for efficacy of protein removal, heat stability and impact on wine sensory properties. Methods and Results In preliminary screening trials, 11 types of carrageenan were added to a Chardonnay wine and the heat stability of the wine measured with a heat test. Three of the carrageenans successfully heat‐stabilised the wine and were included in large‐scale winemaking trials: sodium‐rich kappa (kN), potassium‐rich kappa (kK) and kappa/iota (90:10, ki) carrageenan. Each carrageenan was added at three stages of winemaking, to juice, during fermentation and to wine. All carrageenans produced heat‐stable wine regardless of time of addition. Addition of kN during fermentation also improved wine recovery compared to bentonite addition, the positive Control, although sodium concentration also significantly increased in the wine. Addition of kK‐carrageenan to either wine or clarified juice was the most effective treatment for producing heat‐stable wine with minimal impact on the sensory profile, wine lees, turbidity and concentration of metal ions compared to that of untreated Control wines. Conclusions Kappa‐ and kappa‐/iota‐carrageenans can be effective at heat stabilising white wines without negative impact on sensory properties, although the filterability and concentration of metal ions of the wines can vary with carrageenan structure and time of addition. Significance of the Study Kappa‐carrageenan, a renewable fining agent, is effective in heat stabilising wines and maybe become a useful alternative to bentonite.

中文翻译：

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角叉菜胶作为白葡萄酒的热稳定剂

背景和目的 角叉菜胶的添加以前已被证明可以去除葡萄酒中的蛋白质并热稳定葡萄酒，然而，现在有许多类型的角叉菜胶具有潜在不同的蛋白质吸附特性。本研究调查了在酿酒的几个阶段添加的一系列市售角叉菜胶，以提高蛋白质去除效果、热稳定性和对葡萄酒感官特性的影响。方法和结果 在初步筛选试验中，将 11 种卡拉胶添加到霞多丽酒中，并通过热测试测量酒的热稳定性。其中三种卡拉胶成功地使葡萄酒热稳定并被纳入大规模酿酒试验：富含钠的 kappa (kN)、富含钾的 kappa (kK) 和 kappa/iota (90:10, ki) 卡拉胶。每种卡拉胶都在酿酒的三个阶段添加，即果汁、发酵过程和葡萄酒。无论添加时间如何，所有角叉菜胶都能生产出热稳定的葡萄酒。与添加膨润土（阳性对照）相比，在发酵过程中添加 kN 也提高了葡萄酒的回收率，尽管葡萄酒中的钠浓度也显着增加。与未处理的对照葡萄酒相比，在葡萄酒或澄清果汁中添加 kK-角叉菜胶是生产热稳定葡萄酒的最有效处理方法，对感官特征、酒糟、浊度和金属离子浓度的影响最小。结论 Kappa-和 kappa-/iota-角叉菜胶可以有效地热稳定白葡萄酒，而不会对感官特性产生负面影响，尽管葡萄酒中金属离子的过滤性和浓度会因角叉菜胶的结构和添加时间而异。研究意义 Kappa-角叉菜胶是一种可再生的澄清剂，可有效地热稳定葡萄酒，并可能成为膨润土的有用替代品。