First of all, what is stabilisation in winemaking?
Winemaking is a precise art, which involves knowing how to preserve the visual, olfactory and gustatory qualities of a wine. To this end, the use of stabilisers can be particularly valuable to the winemaker. Gum arabic, metatartaric acid, yeast mannoproteins, carboxymethylcellulose, potassium polyaspartate and fumaric acid effectively prevent the development of certain visual defects or changes in taste, thereby extending the shelf life of a bottle. To find out everything you need to know about stabilisers in wine, which are also used in many food products, read on!
The main aim of stabilising wine is to prevent certain defects from appearing, whether in its colour, smell or taste. The appearance of undesirable sediment or colour changes after bottling can certainly be annoying for consumers. Tartrate crystals, for example, although completely harmless, can form naturally in wine and give it a cloudy appearance.
How do these oenological products stabilise a wine?
Stabilisers are used first and foremost to ensure a wine retains its clarity (in other words, to prevent the presence of particles that would detract from its transparent appearance). Stabilisers achieve this by clinging to the tartaric crystals naturally produced by wine, thereby halting their development.
In addition, certain stabilisers can inhibit the growth of lactic acid bacteria, thus protecting wine from any unwanted malolactic fermentation, which would affect its taste.
In wine, these inputs are generally added after fermentation, before bottling. Of course, they in no way alter a wine’s natural flavours and textures. Why is this? It is because they are used in small quantities, always meticulously controlled, and are selected for their neutral taste.
What are the main stabilisers in wine?
In oenology, the ancient science of wine, various types of stabiliser are permitted. You can find them in the list of ingredients on your wine’s label.
Gum arabic (E414)
This natural stabiliser, widely used as far back as ancient Egypt, comes directly from the sap of certain acacias. In wine, gum arabic has the advantage of reducing the sensation of astringency. It is mainly used in red wines, where it also helps to stabilise pigments
Metatartaric acid (E353)
Naturally present in sugar cane, this organic compound is produced for oenology from the tartaric acid in wine (the main acid in grapes). It gives wines a crystal-clear appearance.
Yeast mannoproteins (INS455)
These proteins, which occur in the cell walls of yeast, can also be released into wine during alcoholic fermentation. They contribute to the perfect clarity of a wine.
Carboxymethylcellulose or CMC (E466)
As its name suggests, CMC is a molecule derived from cellulose (also known as cellulose gum), found in the cell walls of plants. In wine, CMC is used exclusively in the composition of white, rosé and sparkling wines, which are more exposed to the risk of crystallisation.
Potassium polyaspartate or KPA (E456)
A molecule derived from an amino acid found in many foods, such as meat and pulses, potassium polyaspartate enhances the clarity of wines.
Fumaric acid (E297)
This is an organic compound naturally present in certain fruits (such as apples) and vegetables (such as tomatoes and mushrooms). The benefits of fumaric acid include inhibiting malolactic fermentation to preserve a wine’s liveliness and freshness.
Can these oenological inputs be used in other products?
Stabilisers are not just important in winemaking! They are very often found in the food industry, in numerous recipes: baby purées, creams, desserts, dairy products, beverages (beer, fruit juices, syrups, etc.), sauces, soups, tinned vegetables, etc.
Above all, the stabilisers used in wine enable consumers to enjoy a quality product. In this sense, they are one of the winemaking aids available to winemakers (alongside wine preservatives, acidity regulators and packaging gases) to guarantee everyone a perfect tasting experience!