Protein casse prevention

CMCs are also reputed to promote solubilization of proteins and stabilize solutions containing them (Federson and Thorp, 1993). This property is useful in winemaking for the purpose of preventing protein casse. These CMC-protein interactions may be compared to the carbohydrate-protein association in glycoproteins and yeast manno-proteins. 

Principle of Stabilization Treatments to Prevent Protein Casse... 

Preventing Certain Types of Colloidal Precipitation Protein Casse and Copper Casse... 

Virginie Moine-Ledoux for her work on the use of yeast mannoproteins in preventing tartrate precipitation (Chapter 1), as well as the stabilization processes for protein casse (Chapter 5)... 

Bentonite treatment (Section 10.9.3) is a simple method for protecting wines from copper casse by eliminating proteins. Gum arabic also has a protective effect, by preventing flocculation of the colloid (Section 9.4.3). This method is effective if the copper concentration is below 1 mg/1, otherwise the excess copper must be eliminated. 

Bentonite 20-100 g/hl Average clarification. Treats and prevents protein and copper casse. Facilitates racking with proteins. Avoids overfining... 

Refrigeration is widely used for stabilization to prevent tartrate precipitation. This treatment alone may be adequate to ensure the stability of red wines. However, if bentonite is not used to treat white wines, prior heating is necessary to prevent protein precipitation. In some countries, equipment capable of applying both heat and cold is used. These processes give satisfactory results in stabilizing white wine with a low iron content, as they have only a limited effect on ferric casse. 

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