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
Protein haze is an aesthetic problem in white wines that can be prevented by removing the grape proteins that have survived the winemaking process. The haze-forming proteins are grape pathogenesis-related proteins that are highly stable during winemaking, but some of them precipitate over time and with elevated temperatures. Protein removal is currently achieved by bentonite addition, an inefficient process that can lead to higher costs and quality losses in winemaking. The development of more efficient processes for protein removal and haze prevention requires understanding the mechanisms such as the main drivers of protein instability and the impacts of various wine matrix components on haze formation. This review covers recent developments in wine protein instability and removal and proposes a revised mechanism of protein haze formation.
Metadata
Item Type: | Article |
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Authors/Creators: |
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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: |
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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: | 10.1021/acs.jafc.5b00047 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:85999 |