The importance of clarification and pea protein
Clarification is the only and most effective solution to achieve the stability and sensory balance of the wine in the most difficult conditions.
The clarification process can have different objectives:
- Improve the filterability of wine.
- Achieve stability of the wine.
- Eliminate compounds dangerous to health
- Improve the sensory profile of the wine
One of the best options for this is pea protein, which has been increasingly used as a fining agent in the wine industry, especially in the production of vegan wines. This protein, derived from peas, is a popular alternative to traditional animal-based fining agents such as casein and gelatin.
Pea protein acts as a fining agent by binding to particles suspended in the wine, forming flocs that facilitate their elimination during the filtration process. Unlike some traditional finings, pea protein is suitable for use in vegan and vegetarian wines as it does not come from animal sources.
In addition, it tends to be less allergenic than some other fining agents, making it attractive to producers and consumers with food sensitivities.
Its ability to remove impurities from wine without significantly affecting its flavor or aroma has contributed to its growing popularity in the wine industry. However, it is important to note that the use of any fining agent, including pea protein, should be done with caution to avoid unwanted impacts on the organoleptic characteristics of the wine.
In summary, pea protein has emerged as a viable and environmentally friendly option for wine fining, offering an alternative to traditional fining agents and meeting the needs of today's market in terms of dietary preferences and food allergies.
At Bodegas y Almazaras we market this product in containers from 1 Kg to 25 Kg containers, so we adapt to any production volume.
https://bodegasyalmazaras.com/vino/productos-quimicos-y-enologicos
