Use of transglutaminase to agglomerate proteins, inducing a reduction in the amount of bentonite needed to ensure protein stability in wine

In the wine industry, haze development is a major concern. In reality, turbidity and cloudiness in drinks, particularly wine, signify substandard quality, prompting buyers to reject them. As a result, a returned product could result in considerable financial losses for a winery. As a result, it is critical to stabilize the wine before bottling. The type and formation of haze have an impact on the measurement method used for stabilization. Bentonite appears to be the only choice for stabilizing wine and preventing haze growth after bottling in the case of protein haze. On the other hand, many scientific researched have shown that the bentonite itself has negative effects and also post-wine treatment as a winery waste. Therefore our research has examined the hypothesis of bentonite reduction by using transglutaminase. We have followed three different experiments to evaluate first the initial quantity of protein in the base wine and then quantified protein after treatment with the transglutaminase and bentonite with the BCA method. Then did the Modified Sommer Assay which is established a set of spectroscopic color measurements, which not only give a measure of wine color but also give an insight into the contributing elements such as anthocyanin equilibria and phenolic composition lastly did the FolinCiocalteu method which is to extract total phenolic of either juice or wine and then to measure them by spectrophotometer. Based on all the lab experiments, a preliminary evaluation of the results seem to indicate that the hypothesis is confirmed. We had almost more than 60% bentonite reduction.