Follow us on Twitter Subscribe to Wine Business Monthly Wine Business Monthly Archives Advertise in Wine Business Monthly About Wine Business Monthly homepage homepage homepage Wine Business Monthly Homepage
Wine Business Monthly - The Industry's Leading Publication for Wineries and Growers
Sign In | New User? Register  
August 2012
A Promising Enzyme for the Stabilization of White Wines
New alternative to bentonite
This article first appeared in Grapegrower & Winemaker in October 2011. Reprinted with permission. During the storage of bottled white wines, residual heat-unstable grape proteins in wine can slowly lose their compact structure and start aggregating until they grow big enough to be seen by the naked eye and perceived as haze (Figure 1). Two classes of grape proteins are mainly responsible for the haze formation: chitinases and thaumatin-like (TL) proteins. These protei...
» Article access restricted to registered members of
Already a Member?

Click the button below to sign in:

Don't Have an Account?

WBM is the leading publication for the Wine Industry.

• In-depth Product Reviews
• Industry Trends & Analysis
• Access to over 10 Years of Articles

Registration is FREE and EASY.

subscribe to print | archive | advertise | 800-895-9463
Copyright© 1994-2015 by Wine Communications Group. All Rights Reserved. Copyright protection extends to all written material, graphics, backgrounds and layouts. None of this material may be reproduced for any reason without written permission of the Publisher. Wine Business Insider, Wine Business Monthly, Grower & Cellar News and Wine Market News are all trademarks of Wine Communications Group and will be protected to the fullest extent of the law.
subscribe to print | archive | advertise | 800-895-9463