Method for protein stabilization of wines

Details Method for protein stabilization of wines Method for protein stabilization of wines

1999-01-25

2001-05-29

Hendricks, Keith (Department: 1761)

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Enzymatic production of a protein or polypeptide

C435S200000, C435S219000, C426S012000

Reexamination Certificate

active

06238880

ABSTRACT:

FIELD OF THE INVENTION
The French present invention has for its object a product for the protein stabilization of wines.
In patent application No. 2,726,284 in the name of the Faculty of Oenology of Bordeaux, there have been described and claimed mannoproteins extracted enzymatically, whose action against precipitations of tartaric and protein salts is particularly effective.
More particularly, these mannoproteins were obtained by enzymatic digestion of the cell walls of yeast, under the action of &bgr;1-3 and &bgr;1-6 glucanases, said yeasts being, in one embodiment, the species
Saccharomyces cerevisiae.
It has also been determined that the mannoprotein of a molecular mass of 31,800 Daltons, called MP32, was more particularly effective, for protein stabilization.
Also, tests have shown that MP32 is a fragment of invertase.
SUMMARY OF THE INVENTION
The invention thus relates to a procedure for obtaining mannoproteins enzymatically, from invertase, for the protein stabilization of white wines, which consists in carrying out an enzymatic digestion of invertase of
Saccharomyces cerevisiae
by hydrolysis.
This enzymatic digestion is carried out in the presence of &bgr; 1-3 and &bgr; 1-6 glucanase and the active proteases, is acid media.
The hydrolysate recovered is subjected to a physical treatment comprising particularly a dialysis against water, through a membrane with a cutoff threshold of 6,000 to 8,000 Daltons, followed by lyophilization with centrifugation and filtration prior to dialysis.
The invention also relates to the choice of cortexes of yeast adapted to have an invertase activity such as to generate mannoproteins of a molecular mass suitable to stabilize white wines.
The invention also relates to a process for treating a white wine for its protein stabilization, which consists in adding to this wine a hydrolysate of invertase of
Saccharomyces cerevisiae
, more particularly a quantity of the order of 25 g/hl of lyophilisate.
The invention also relates to the stabilization product obtained.


REFERENCES:
patent: 2 726 284 (1996-05-01), None
patent: 49 001 870 (1974-01-01), None
patent: 8-103271 (1996-04-01), None

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