Abstract: Process for the protein stabilization of an oenological liquid, comprising a step of preparation of an oenological liquid (3) containing proteins, a step of application of at least one pulsed electric field to the oenological liquid (3), followed by a step of introducing at least one protease into the oenological liquid (3), a hydrolysis step, in which the protease catalyses the breakage of at least one peptide bond between the amino group and the carboxyl group of the proteins present in the oenological liquid (3), thereby forming compounds (7) containing the amino and/or carboxyl groups; such hydrolysis step transforms the oenological liquid (3) into a stabilised oenological liquid (5).
Type:
Grant
Filed:
February 8, 2018
Date of Patent:
February 14, 2023
Assignee:
JU.CLA.S.—S.R.L.
Inventors:
Albano Vason, Marco Adolfo Marconi, Alessandro Angilella, Francesco Lonardi