Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …

The numerous uses of the grapevine fruit, especially for wine and beverages, have made it
one of the most important plants worldwide. The phytochemistry of grapevine is rich in a …

Wine is made up of more than one thousand compounds, the majority of which, such as
vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are …

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 …

It is becoming increasingly evident that a plant–pathogen interaction may be compared to an
open warfare, whose major weapons are proteins synthesized by both organisms. These …

A current research interest of the wine industry is the improvement of wine quality by
producing wines to meet the consumers' demands and desires. However, this requires an …

Slow denaturation of wine proteins is thought to lead to protein aggregation, flocculation into
a hazy suspension and formation of precipitates. The majority of wine proteins responsible …

Protein haze formation in white wines during storage is considered the most important
instability phenomenon of non-microbial origin. The use of proteolytic enzymes, covalently …

This review shows the endeavors performed to prepare immobilized formulations of
bromelain extract, usually from pineapple, and their use in diverse applications. This extract …

The cross-flow microfiltration applied to wine filtration has become a legitimate alternative to
conventional filtration processes. However, membrane fouling which affects the operating …