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 removal of …

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-…

In the present study, grape (Vitis vinifera L.) seed endosperm proteins were characterized
after sequential fractionation, according to a modified Osborne procedure. The salt-soluble …

Background and Aims There is a growing interest in finding alternative wine fining agents to
replace potentially allergenic animal‐derived and plant‐derived proteins. In this context, the …

A chitinase was purified from Vitis vinifera Manzoni Bianco grape juice and characterized. On
the basis of proteomic analysis of tryptic peptides, a significant match identified the enzyme …

Background and Aims Protein‐fining agents from animal and plant sources are used to
clarify and stabilise wines and lower their astringency. Health concerns have been raised …

Impairment of wine aroma after vinification is frequently associated to bentonite treatments
and this can be the result of protein removal, as recently demonstrated for ethyl esters. To …

The present study compared the performance of two colorimetric protein assays, the Bradford
and the potassium dodecyl sulfate/bicinchoninic acid (KDS/BCA) assays, for use in wine …

The proteins used in food industry to make foams are mostly of animal origin, thus arising
ethical and health concerns. For this reasons, protein of plant origin, such as those of potato, …

Grape chitinases are recognized as being mainly responsible for protein haze formation in
white wines. Vitis vinifera L. cv. Manzoni Bianco grape juice proteins were fractionated using …