Wine protein haze: mechanisms of formation and advances in prevention.

Van Sluyter, S.C., McRae, J.M., Falconer, R.J. et al. (4 more authors) (2015) Wine protein haze: mechanisms of formation and advances in prevention. Journal of Agricultural and Food Chemistry, 63 (16). 4020 - 4030.

Abstract

Metadata

Authors/Creators:
  • Van Sluyter, S.C.
  • McRae, J.M.
  • Falconer, R.J.
  • Smith, P.A.
  • Bacic, A.
  • Waters, E.J.
  • Marangon, M.
Copyright, Publisher and Additional Information: © 2015 American Chemical Society. This is an author produced version of a paper subsequently published in Journal of Agricultural and Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: bentonite alternatives; chitinases; pathogenesis-related proteins; protease; protein aggregation; thaumatin-like protein; wine haze; wine heat instability; wine protein
Dates:
  • Published: 29 April 2015
Institution: The University of Sheffield
Academic Units: The University of Sheffield > Faculty of Engineering (Sheffield) > Department of Chemical and Biological Engineering (Sheffield)
Depositing User: Symplectic Sheffield
Date Deposited: 05 Jun 2015 11:12
Last Modified: 21 Nov 2016 06:23
Published Version: http://dx.doi.org/10.1021/acs.jafc.5b00047
Status: Published
Publisher: American Chemical Society
Refereed: Yes
Identification Number: https://doi.org/10.1021/acs.jafc.5b00047
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