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 …

Aspartic proteases are a relatively small group of proteolytic enzymes that are active in
acidic environments and are found across all forms of life. Certain microorganisms secrete …

Bentonite is commonly used to remove grape proteins responsible for haze formation in
white wines. Proteases potentially represent an alternative to bentonite, but so far none has …

A thermal unfolding study of thaumatin-like protein, chitinase, and invertase isolated from
Vitis vinifera Sauvignon blanc and Semillon juice was undertaken. Differential scanning …

The wine aroma loss as a consequence of treatments with bentonite is due to the
occurrence of multiple interaction mechanisms. In addition to a direct effect of bentonite, the …

Grape thaumatin-like proteins (TLPs) play roles in plant-pathogen interactions and can
cause protein haze in white wine unless removed prior to bottling. Different isoforms of TLPs …

Grape chitinase was found to be the primary cause of heat-induced haze formation in white
wines. Chitinase was the dominant protein in a haze induced by treating Sauvignon blanc …

The ascomycete plant pathogen Botrytis cinerea secretes aspartic proteinase (AP) activity.
Functional analysis was carried out on five aspartic proteinase genes (Bcap1-5) reported …

Abstract Background and Aims Mouthfeel attributes of white wine contribute to its style and
therefore to the context in which it is most appropriately consumed. The effect of …

The chemical composition (protein, polysaccharide, amino acid, and fatty acid/ethyl ester
content), foaming properties, and quality of 50 Australian sparkling white wines …