Technical Yearbook 2024

aromatic compounds. The results indicated an average of 10% reduction in the concentrations of aromatic compounds. We believe this result represents an overestimation of what might occur in the winery due to the tests having been conducted on

small volumes (laboratory scale). Sensory results did not pick up on this reduction in aromatic compounds. In contrast, the wines had a cleaner overall profile in most cases.This work aimed to describe the characteristics and main oenological effects of pea

and potato proteins and to evaluate their performance. The results highlighted that, in some cases, it is possible to increase their performance through processes that modify their reactivity, making them more suitable for industry needs.

Conclusion This work aimed to describe the characteristics and main oenological effects of pea and potato proteins and to evaluate their performance. The results highlighted that, in some cases, it is possible to increase their performance through processes that modify their reactivity, making them more suitable for industry needs. 

References https://www.wineland.co.za/plant-based-proteins-in-oenology/

For more information, contact Lida Malandra at lida.malandra@enartis.co.za.

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TECHNICAL YEARBOOK 2024