Proteins are typically present in wines in low concentrations, contributing little to their
nutritive value. However, they assume a considerable technological and economical …

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 …

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 …

The effect of bentonite fining on the total proteins and the heat-unstable (80° C, 6 h; 4° C, 12
h) proteins in Gewürztraminer, White Riesling, Sauvignon blanc, and Sylvaner wines was …

Based on work undertaken over 30 years ago, most Australian winemakers use a heat test
(80oC for six hours) to check white wines for protein stability. Some winemakers consider …

Protein haze development in white wines is an unacceptable visual defect attributed to slow
protein unfolding and aggregation. It is favored by wine exposure to excessive temperatures …

The cloudy aspect formed in white wines due to protein instability is a visual defect. Sodium
bentonite is the most commonly used fining agent to treat this instability, but has usually a …

Several protein stability tests have been proposed, but as their results are not always
consistent, wine-makers may hesitate when determining a bentonite dose. The chemical …

Différents essais de laboratoire sont utilisés depuis longtemps pour évaluer le risque
d'apparition d'un trouble protéique. Les auteurs comparent ces différents tests en utilisant …

Two analytical separation methods—size-exclusion chromatography and asymmetrical flow
field-flow fractionation—were implemented to evaluate the integrity of the colloidal …