The aim of the research is to conduct comparative tests of lightening and stabilizing technological aids based on plant proteins in comparison with gelatin. Research was conducted at the Scientific Center Winemaking of the Federal State Budgetary Scientific Institution North Caucasus Federal Scientific Center of Horticulture, Viticulture, Wine-making. Pea protein, potato protein, and oat and vetch protein isolate (from various foreign manufacturers) were used as plant proteins. According to the manufacturers' information, the molecular weights of the proteins varied widely, ranging from 23,000 to 75,000. A gelatin solution served as a control. Initially, plant proteins were added to the wine materials in amounts ranging from 5 to 200 mg/dm3, followed by the addition (at the onset of flocculation) of VinoBent bentonite (Khakassia, Russia) at a rate of 1.0 g/dm3 for settling and sedimentation of the resulting floccules. The studies were conducted on dry white wine materials, dry red wine materials, liqueur wine materials, and fermented apple must for cider from various apple varieties (varietal mixtures) grown in the Krasnodar Region. The dynamics of clarification of the wine materials and fermented apple must before the addition of bentonite were monitored using changes in turbidity to identify differences in the effects of the plant proteins themselves. High-quality clarification of wine materials was achieved with various dosages of protein preparations: for dry white wine materials, liqueur wine materials, and fermented apple must, the vegetable protein concentration was 10–100 mg/dm3, and for dry red wine materials, 50–125 mg/dm3. When using gelatin, dosages were 10–15 % higher, resulting in the formation of a larger volume of sediment. Recommendations are presented for the timing of bentonite addition during the integrated treatment of wines and ciders with vegetable proteins and clay sorbents. The effect of technological treatments using vegetable and animal proteins on changes in the color characteristics of dry white wine materials, liqueur wine materials, and fermented apple must was determined. The use of vegetable proteins, both alone and in integrated treatment with bentonite, provides a greater reduction in the intensity, yellowness, and hue of the beverages compared to gelatin.
Ageyeva et al. (Fri,) studied this question.