LAUSR

BACKGROUND Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining. Proteins extracted from cereals, potatoes, and legumes have been proposed as effective fining agents, but only those from pea, wheat, and potatoes have been approved for their use in wine. This work aimed at determining the fining ability of quinoa (Chenopodium quinoa Willd.) protein extracts (QP), compared to commercial fining agents, on red wines. RESULTS The trials compared the performance of QP (30 and 50 g hL-1 ), two potato protein extracts and gelatin, at two different contact times (48 and 96 h), using Petit Verdot, Malbec, and Cabernet Sauvignon wines. Turbidity, total phenolics, precipitable tannins, catechins, and color characteristics were determined. QP reduced the turbidity of all wines in a similar way than commercial fining agents. Both doses of QP significantly reduced tannins and other phenolic measures, including color intensity reductions, in a similar way than commercial fining agents. CONCLUSION QP behaved as an effective fining agent that deserves further studies in order to improve its performance and advance its characterization. This article is protected by copyright. All rights reserved.