Natural zeolites and white wines from Campania region (Southern Italy): a new contribution for solving some oenological problems

The purpose of this research is to provide a new mixture of Campanian zeolitized tuffs for solving two specific problems in the production of white wines: the protein and tartaric stability. In fact, a very frequent cause of turbidity and formation of organic deposits in white wines is the occurrence of thermolabile and thermostable proteins colloidal suspensions which precipitate in time, especially in summertime and during the storage and transport. Normally, to mitigate this risk wine producers use organic and inorganic stabilizers and clarifiers. The best known treatment, recognized also by the International Organisation of Vine and Wine (OIV) foresees the use of bentonite with a montmorillonite content not lower than 80%. The present paper aims at evaluating the use of two high zeolite grade Italian volcanoclastites such as the Neapolitan Yellow Tuff (NYT) and the Yellow Facies of the Campanian Ignimbrite (YFCI), in the treatment of three peculiar white wines of the Campanian region (Southern Italy): Falanghina, Fiano di Avellino and Greco di Tufo. Granulates were produced starting from tuff blocks as provided by quarries. Some grain size fractions have been prepared to investigate the zeolite content (phillipsite + chabazite + analcime) by X-ray diffraction (XRD). A 2-5 mm grain size fraction was chosen for NYT and a 5-10 mm for YFCI. Three Campanian monocultivar white wines were used for the test: the Falanghina 2006 vintage, the Fiano di Avellino DOCG 2007 vintage, and the Greco di Tufo DOCG 2008 vintage. 48 samples with mixture of the zeolitized tuffs, 1 sample with mixture of a synthetic zeolite A and 1 sample with mixture of a commercial sodium activated bentonite were prepared. ICP-OES analysis for the determination of ECEC, Ion Chromatography (IC) analyses for the determination of some major cations and Turbidimetric tests for the definition of the protein stabilization process before and after treatments were also carried out. It was evidenced that high zeolitized tuff/wine ratios enable the protein stabilization whereas a significant decrease of potassium ion after the treatment with a zeolite-rich powder improves the tartaric stability, a serious problem in all the wine productions. The results of these tests refer to a laboratory scale research. A transfer of the experiment to a pilot plant scale is in progress.