Pathogenesis-related proteins in wine and white wine protein stabilization

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Title

Pathogenesis-related proteins in wine and white wine protein stabilization

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Protein stabilisation in white wine is of great concern to winemakers as denaturation of wine proteins may cause haze formation, which is usually considered a wine fault. Pathogenesis-related (PR) proteins derived from grapes are the major soluble proteins remaining in the finished wine, which are mainly responsible for haze formation. The development of PR proteins in grapes during ripening and the extraction of PR proteins from grapes into juice can largely affect the concentration of PR pr...

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Format

Research Paper

Research format

Book item

Date created

2021-02-10

Creator

Tian, Bin / Harrison, Roland

URL

https://hdl.handle.net/10182/13760

Related subjects

bentonite fining / haze formation / pathogenesis-related proteins / phenolics / stabilisation / wine / Oenology and viticulture / Analytical biochemistry / Food chemistry and food sensory science

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