In this review we examine techniques, software, and statistical analyses used in label‐free
quantitative proteomics studies for area under the curve and spectral counting approaches. …

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 …

The effect of ethanol and glycerol concentration on the body, sweetness, acidity, aroma and
flavour intensity, and perceived viscosity and hotness of three Riesling wines was assessed. …

Background Cabernet Sauvignon grapevines were exposed to a progressive, increasing
water defict over 16 days. Shoot elongation and photosynthesis were measured for …

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

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 …

… Chitinases and thaumatin-like proteins were isolated from Sauvignon blanc and Semillon
grape juice sourced from South … Tandem according to the procedure of Van Sluyter et al. (21). …

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 …

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

A method to fractionate grape and wine proteins by hydrophobic interaction chromatography
(HIC) was developed. This method allowed the isolation of a thaumatin-like protein in a …