Pathogenesis-related proteins in Sauvignon Blanc grapes and the influence of their extraction on resultant juice composition and wine protein stability

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Title

Pathogenesis-related proteins in Sauvignon Blanc grapes and the influence of their extraction on resultant juice composition and wine protein stability

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Protein stabilization of white wine is a process whereby proteins which may later give rise to a haze are removed prior to bottling. This is normally achieved by fining with bentonite, a clay material that has a strong affinity for proteins and other larger molecules. It is now well-established that pathogenesis-related (PR) proteins, which are originally derived from grape berries, are mostly responsible for haze formation. In this study, PR proteins in specific Sauvignon Blanc grape tissues...

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Format

Research Paper

Research format

Thesis

Thesis level

Doctoral

Date created

2014

Creator

Tian, Bin

URL

https://hdl.handle.net/10182/6320

Related subjects

bentonite requirement / chitinases / extraction / grape processing / harvesting / haze formation / HPLC / pathogenesis-related proteins / phenolics / powdery mildew / protein stability / ripening / Sauvignon Blanc / skin contact / thaumatin-like proteins / UV exclusion / Oenology and Viticulture / Plant Biology

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