EVALUATION OF FINING EFFICIENCY OF CORN ZEINS IN RED WINE: A PRELIMINARY STUDY

摘要

The use of corn zeins, extracted from commercial maize flour under both reducing (RZ) and non-reducing (NRZ) conditions, in fining a red wine was investigated and compared with two commercial animal gelatins (G 1, non-hydrolyzed and G3, hydrolyzed). RZ, but not NRZ, showed a good fining action in terms of decreasing turbidity and removing phenolic compounds such as anthocyanins and proanthocyanidins, indicating that protein reduction is needed for fining ability. The results indicate that zeins, if extracted from corn under reducing conditions, could be a good substitute for animal proteins in red wine fining.