Published in Scientific Papers. Series A. Agronomy, Vol. LXVIII, Issue 2
Written by Arina Oana ANTOCE
Pea (Pisum sativum) is a leguminose crop cultivated worldwide for its high protein content. Pea protein is already used as a nutraceutical or food ingredient due to its low allergenic effects. In recent years it started to be applied in wine clarification as an alternative to the use of proteins of animal origin (casein, ovalbumin, gelatin), which are not suitable for vegetarians and can also cause allergic reactions in some people. As an adjuvant for wine fining, the pea protein removes some of the undesirable oxidisable polyphenols in wines and some other compounds, with good effect on the colour and taste. This paper discusses the types of pea extracts and their advantages and limitations as replacements of animal proteins in winemaking. Mechanisms of molecular interactions with the wine compounds and effects are presented in comparison with those produced by fining with traditionally used agents.
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