Wine Protein Haze: Mechanisms of Formation and Advances in Prevention

被引：134

作者：

Van Sluyter, Steven C. ^{[1
,2
,3
,4
]}

McRae, Jacqui M. ^{[1
]}

Falconer, Robert J. ^{[5
]}

Smith, Paul A. ^{[1
]}

Bacic, Antony ^{[2
]}

Waters, Elizabeth J. ^{[1
,6
]}

Marangon, Matteo ^{[1
,7
]}

机构：

[1] Australian Wine Res Inst, Glen Osmond, SA 5064, Australia

[2] Univ Melbourne, Sch BioSci, Melbourne, Vic 3010, Australia

[3] Univ Melbourne, Mol Sci & Biotechnol Inst Bio21, Melbourne, Vic 3010, Australia

[4] Macquarie Univ, Dept Biol Sci, Sydney, NSW 2109, Australia

[5] Univ Sheffield, ChELSI Inst, Dept Chem & Biol Engn, Sheffield S1 3JD, S Yorkshire, England

[6] Australian Grape & Wine Author, Adelaide, SA 5000, Australia

[7] Plumpton Coll, Nr Lewes BN7 3AE, E Sussex, England

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2015年 / 63卷 / 16期

关键词：

bentonite alternatives; chitinases; pathogenesis-related proteins; protease; protein aggregation; thaumatin-like protein; wine haze; wine heat instability; wine protein; PATHOGENESIS-RELATED PROTEINS; BOTRYTIS-CINEREA INFECTION; THAUMATIN-LIKE PROTEIN; WHITE WINE; GRAPE JUICE; PROTEOMIC ANALYSIS; ARABINOGALACTAN-PROTEIN; PROTEOLYTIC ACTIVITY; FORMING PROTEINS; STABILITY;

D O I：

10.1021/acs.jafc.5b00047

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Protein haze is an aesthetic problem in white wines that can be prevented by removing the grape proteins that have survived the winemaking process. The haze-forming proteins are grape pathogenesis-related proteins that are highly stable during winemaking, but some of them precipitate over time and with elevated temperatures. Protein removal is currently achieved by bentonite addition, an inefficient process that can lead to higher costs and quality losses in winemaking. The development of more efficient processes for protein removal and haze prevention requires understanding the mechanisms such as the main drivers of protein instability and the impacts of various wine matrix components on haze formation. This review, covers recent developments in wine protein instability and removal and proposes a revised mechanism of protein haze formation.

引用

页码：4020 / 4030

页数：11

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