Use of Aspergillopepsin I to remove haze-forming proteins in wine
OIV-OENO 541B-2021 Use of Aspergillopepsin I to remove haze forming proteins in wine
THE GENERAL ASSEMBLY
IN VIEW of the Article 2 paragraph 2 b) ii of the Agreement of 3rd April 2001 establishing the International Organisation of Vine and Wine,
UPON THE PROPOSAL of the “Technology” Expert group,
CONSIDERING the opinion of the “Food Safety” Expert group,
DECIDES, following a proposal made by Commission II “Oenology”, to introduce the following practices and oenological treatments in part II of the International Code of Oenological Practices:
Use of Aspergillopepsin I to remove haze-forming proteins in wine.
The addition to wine of Aspergillopepsin I from Aspergillus spp. to remove haze-forming proteins.
To prevent protein haze in still white and rosé wines and sparkling wines.
a) After addition of Aspergillopepsin I preparation, one short-term wine heating must be applied as it contributes to the unfolding of haze-forming proteins and facilitates their enzymatic degradation by proteases, as well as leads to a denaturation of the protease itself.
This single heat treatment must take into account:
- the activity of the Aspergillopepsin I preparation as regards temperature
- the quantity of Aspergillopepsin I used
The minimum temperature of treatment should be at or above the denaturation temperature of the proteins, generally comprised between 60 and 75 °C.
- the heating time, generally around 1 minute. Too long heating time could induce negative organoleptic impact.
This loss of three-dimensional conformation of TLPs (Thaumatin Like Proteins) is reversible, so the heating has to be simultaneous to the addition of enzymes for optimal efficiency.
b) The wine is immediately cooled to an appropriate temperature.
d) The enzymes used must comply with the prescriptions of the International Oenological Codex.
Recommendation of OIV: