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 …

This investigation focuses on the use of chitosan treatment simulating a bentonite fining in
order to detect any modification of the wine haze potential by simultaneously evaluating the …

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical
composition of the macromolecular fraction, polysaccharides and proteins, phenolic …

Abstract Background and Aims Precipitation of unstable proteins present in white wine after
bottling can cause cloudiness, which is generally considered commercially unacceptable …

Bentonite is the only fining agent which can stabilize wine and prevent protein haze
formation after bottling. Currently many approaches are used to find an alternative because …

Protein haze in white wine is one of the most common non-microbial defects of commercial
wines, with bentonite being the main solution utilized by the winemaking industry to tackle …

Abstract Background and Aims Carrageenan addition has been previously shown to remove
proteins from wine and to heat stabilise wines, however, many types of carrageenans are …

The work is devoted to the study of the influence of clarification and stabilization of wines
with bentonite clays (BT) on their elemental composition, which determines their varietal …

Grape pathogenesis-related (PR) proteins in white wine can induce haze and hinder the
sale of the product. Bentonite is used to remove proteins and “heat-stabilise” wine however it …

To test the effects of bentonite addition at various stages of fermentation, five Malvazija
istarska white grape must vinification treatments were performed with 100 g/hL of bentonite …