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 …

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

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 …

Fining treatments involve the addition of a substance or a mixture to wine, and are generally
carried out in order to clarify, stabilize or modify the wine's organoleptic characteristics …

Wine protein instability depends on several factors, but wine grape proteins are the main
haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins …

The “immobilized enzymes” are the enzymes physically confined or localized in a certain
defined region of space with retention of their catalytic activities which can be used …

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 …

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 …

Zeolites are crystalline hydrated aluminosilicates, of natural or synthetic origin, characterized
by a microporous structure and high adsorption properties. They are employed as soil …