Investigations into protein reduction in grape must and wine: Screening the efficacy of 21 peptidases and the effects of thermal treatments, ultrasound, and reducing agents
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DOI: 10.1007/s00217-025-04751-9
Abstract: Protein denaturation and aggregation during storage of wine often lead to undesired haze formation, causing the wine to lose its marketability. To prevent haze formation, proteins are removed from musts and wines primarily through bentonite… read more here.
Keywords: ultrasound reducing; treatments ultrasound; must wine; reducing agents ... See more keywords