Proanthocyanidins from grapes were isolated and immobilized on agarose. The immobilized proanthocyanidins bound proteins from an unfined Gewürztraminer wine, resulting in a protein-stable wine as judged by a TCA turbidity test. Several regenerating solvents for the proanthocyanidins-agarose column were investigated, with alkaline solutions being most effective. As a means of achieving protein stability in wine, the use of immobilized proanthocyanidins is apparently limited by reduction in protein-binding capacity after a small number of regeneration cycles.
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Powers et al. (1988) studied this question.