Protein stability evaluation in white wines represents one of the more debated topics in the winemaking world. The market and the scientific community offer various alternatives in terms of analytical methods for the determination of the protein instability: Heat Test, Proteotest®  and Bentotest®  are some of them, and their purpose is to determine the optimal bentonite dosage to avoid the formation of haze caused by protein precipitation on the finished wine without stripping too much of the wine’s structure and aromatics.

 Proteotest® is a methodology developed by the R&D department of VASONGROUP that allows the user to evaluate the protein stability at the enological conditions extremely fast and reliably. Already in 2007, on occasion of “Intervitis-Interfructa”, one of the main European fairs for Viticulture, Wine Cellars, and Distillery Technologies, Proteotest® was awarded for the company’s research and knowledge about the colloidal processes. The recognitions continued when in 2018, in Adelaide (AUS), Proteotest® received the first prize in the winemaking category at the “Wine Industry Impact Awards” for the innovation brought to the industry.

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