The concept of colloidal stabilization of wines

Abstract

Colloidal haze in wines is the most difficult technological and economic problem of wine industry. A number of modern technological means are used to prevent its formation, but the problem still exists. The main role in wine destabilization is played by colloidal substances - proteins, polysaccharides, phenolic compounds, which, when interacting, can form a complex of biopolymers. The aim of the study is to substantiate a new strategy for preventing colloidal haze in wines by regulating the composition of a complex of biopolymers. We used conventional and special methods of analysis to isolate and study wine proteins and related components. As a result of the research, 5 types of a complex of biopolymers were identified and studied. Basic factors causing their instability are critical mass concentration of a complex of biopolymers and its constituents, high-molecular weight of proteins and polyphenol oxidation. We propose a concept for preventing colloidal haze in wines, including a decrease in the content of a complex of biopolymers by targeting its dominant component at the first stage, an increase in the proportion of polysaccharides in the composition of a complex of biopolymers at the second stage, and protection of phenolic component from oxidation at the final stage.