Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines.

• An innovative protein stabilization method for white wines has been developed. • The TiO 2 in nanoporous form is selective for i unstable proteins removal. • The treatment didn't adversely affect the wine quality. • The TiO 2 treatment enhanced defense against oxidation under oxygen supply. • The continuous flow treatment is best suited for industrial transfer. In this work the impact of an innovative protein stabilization method (TiO 2 -based composite sorbent material coupled with a prototype device operating under continuous flow) has been tested in terms of protein and oxidative stability of white wines. Optimal process parameters (duration 60 min; flow rate 1.5 ± 0.1 L/h in 6 cycle rates/h) ensured an average 32.5 % reduction of total proteins; the nanoporous TiO 2 film supported on inert glass beads acted as selective sorbent for pathogenesis-related proteins (PRPs, 10–60 kDa) responsible for wine instability, based on the protein stability studies (heat-test) performed in the experimental wines. The stabilization process has been tested for the release of contaminants (Ti), and the innovative treatment has been proven to preserve wine from oxidation also delaying the browning onset under extreme storage conditions. [ABSTRACT FROM AUTHOR]