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A Promising Enzyme for the Stabilization of White Wines

New alternative to bentonite
Aug 2012 Issue of Wine Business Monthly
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...
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