Post-Fermentation Application of Pea Protein-Based Fining Agents: Effects on Aromatic White Wine from Tmioasa Romneasc

Pea protein is increasingly used as a plant-based alternative for fining white wines, aiming to reduce excessive polyphenols while replacing animal-derived or synthetic agents such as PVPP. This study compared pea protein alone (P), PVPP (PV), and untreated control wines (V0) with five combinations containing pea protein and additional agents, such as activated carbon (C), bentonite (B), yeast hulls (Y), and fungal chitosan (K), forming the variants PCB, PYB, PCY, PKY, and PKC applied in doses...