grape proteins
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Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 19 ◽  
Author(s):  
Fernanda Cosme ◽  
Conceição Fernandes ◽  
Tânia Ribeiro ◽  
Luís Filipe-Ribeiro ◽  
Fernando M. Nunes

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 and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instability factor after wine bottling. Many products and technological solutions have been studied in recent years; however, sodium bentonite is still the most efficient and used treatment to remove unstable proteins from white wines. This overview resumes and discusses the different aspects involved in wine protein instability, from the wine protein instability mechanisms, the protein stability tests used, and technological alternatives available to stabilise wines with protein instability problems.


2018 ◽  
Vol 102 (12) ◽  
pp. 5173-5183 ◽  
Author(s):  
Louwrens Wiid Theron ◽  
Marina Bely ◽  
Benoit Divol

2013 ◽  
Vol 54 (1) ◽  
pp. 1298-1301 ◽  
Author(s):  
Buchra Younes ◽  
Clara Cilindre ◽  
Philippe Jeandet ◽  
Yann Vasserot

2012 ◽  
Vol 6 (4) ◽  
pp. 1234-1243 ◽  
Author(s):  
José M. Rodríguez-Nogales ◽  
Josefina Vila-Crespo ◽  
Encarnación Fernández-Fernández

2011 ◽  
Vol 59 (11) ◽  
pp. 6239-6246 ◽  
Author(s):  
Buchra Younes ◽  
Clara Cilindre ◽  
Sandra Villaume ◽  
Maryline Parmentier ◽  
Philippe Jeandet ◽  
...  

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