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 …

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 …

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 …

Particle size and surface wettability play leading roles in the distribution of particles on the
oil–water interface and the stability of emulsions. This work utilized nanocomplexes …

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 …

Protein fractions in a Chardonnay wine (invertases, glucanases, chitinases and thaumatin-
like proteins) were identified using 2D-electrophoresis and mass spectrometry. The …

Protein haze formation in white wine is dependent on the presence of both wine protein and
other unknown wine components, termed factor (s) X. The ability to reconstitute protein haze …

The mechanism responsible for protein haze formation in wines remains essentially to be
elucidated. Current knowledge suggests the absolute requirement of one or more as yet …

Residual proteins in finished wines can aggregate to form haze. To obtain insights into the
mechanism of protein haze formation, a reconstitution approach was used to study the heat …