Casein

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Protein is the most important protein component of milk. In addition to carbon, hydrogen and oxygen, it also contains nitrogen and phosphorus. In contrast to most other proteins, it is heat-resistant up to around 120 °C. Casein makes up the majority of proteins in quark (curd) and cheese (lat. caseus), which obtain their firm consistency through coagulation. Its special structure means that it can also be used outside of food processing.

Kasein - Kasein unter Mikroskop und aus Milch ausgefälltes Kasein

The picture on the left shows soured milk with casein; the picture on the right shows casein precipitated from milk.

Elimination of wine faults

The substance has a positive electrical charge and therefore combines easily with negatively charged substances such as lees, tannins, colouring agents, iron, copper and heavy metals. It is therefore used in winemaking in the form of potassium caseinate for clarification and fining. It is particularly effective in the treatment of oxidised wines, for example in the case of high colour or brown breakage. The oxidised substances are bound, while flavour and colour are stabilised. Casein is also used to correct sensory off-flavours, for example in acetic souring, mousse or horse sweat. Depending on the dose, it can also slightly freshen the flavour.

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Elimination of wine faults

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Elimination of wine faults

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