Plant Proteins (Wheat or Pea derived)
The fining process is mainly aimed at improving the clarity and organoleptic features of the treated wine or juice. Plant-based proteins provide an alternative to animal gelatins historically used and can be used in the same way. Recognised by the OIV, plant-baed proteins are permitted for use in grape wine in over 70 countries worldwide.
The plant protein matter described in this monograph is extracted from wheat (Triticum vulgaris), peas (Pisum sativum), or potatoes (Solanum tuberosum). It is mainly made up of proteins and may contain, as minority constituents, carbohydrates (fibres, starch, sugars), fats and minerals. It is intended for human consumption. The plant protein matter is used for the fining of musts and wines. It comes in the form of a whitish, beige or yellowish powder. It is totally or partially soluble in water depending on the pH. It can also be in liquid form with content more than or equal to 50 g/l. The solutions are stabilised with sulphur dioxide. For further substance information, please see the International Oenological Codex.
Synonym(s): Not available at this time
CAS Number: Not available at this time
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.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Filtration Protein of plant origin from wheat: processing aid Protein of plant origin from peas: processing aid Protein of plant origin from potatoes: processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) The maximum usage dose should be less than 50 g/hl
FIVS
Classification Category 3 – Not naturally occurring in grapes and insignificant treatment residual in wine Recommended Usage Not available at this time
As outlined in the OIV’s International Code of Oenological Practices, Plant-based proteins are used:
In the fining process for musts and wine.
Usage in Winemaking:
The fining process is mainly aimed at improving the clarity and organoleptic features of the treated wine or juice. Plant based proteins provide an alternative to animal gelatins historically used and can be used in the same way.
See FIVS technical papers for more information - click here.
