Casein
Casein, a phosphoprotein of milk that flocculates to absorb and precipitate suspended particles, is primarily recommended for clarifying white wines, especially for reducing phenolic compounds in over-oaked white wines, and for reducing browning resulting from oxidation. Recognised by the OIV, casein is permitted for use in grape wine in 50 countries worldwide.
Casein, a heteroprotein containing phosphorous, is found in milk in the state of calcium salt. It is obtained by coagulating skim milk. It is the fining agent indicated for the treatment of oxidations in wine. It can only be used in alkaline water with potassium carbonate or potassium hydrogenocarbonate. Casein adsorbs polyphenols, in particular oxidised polyphenols.
Casein is a yellowish white coloured powder. It is amorphous, odourless and insoluble in pure water and various organic solvents. It can have a slight lactic odour. In alkaline water or in saline solutions with alkaline reactions, it swells and produces a colloidal solution: 100 ml of alkaline water for 1 g of potassium hydroxide or sodium hydroxide, dissolve 10 g of casein in a water bath at 100°C. The solution diluted 20 times its volume in water is cloudy; it should be free of lumps. The so-called soluble caseins are mixed with pure powder and/or potassium carbonate (maximum 20%), or potassium hydrogenocarbonate). Caseins used in oenology are fit for human consumption. For further substance information, please see the International Oenological Codex.
Synonym(s): Phosphoprotein
CAS Number: 9000-71-9
E Number: Not available at this time
INS Number: Not available at this time
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time. Food Category Wine (grape) Functional Class Clarification Casein (calcium caseinate): processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Not provided
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage
Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.
As outlined in the OIV’s International Code of Oenological Practices, Caesin is used:
Casein, a hetero protein containing phosphorous, is found in milk in the state of calcium salt. It is obtained by coagulating skim milk. It is the fining agent indicated for the treatment of oxidations in wine. It can only be used in alkaline water with potassium carbonate or potassium hydrogen carbonate. Casein adsorbs polyphenols, in particular oxidised polyphenols.
Usage in Winemaking:
Casein, a phosphoprotein of milk that flocculates to absorb and precipitate suspended particles, is primarily recommended for clarifying white wines, especially for reducing phenolic compounds in over-oaked white wines, and for reducing browning resulting from oxidation. However, it can also be used as a gelatine substitute to reduce the tannins in red wine.
See FIVS technical papers for more information - click here.
