Advances in White Wine Protein Stabilization Technologies
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DOI: 10.3390/molecules27041251
Abstract: The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures… read more here.
Keywords: stabilization technologies; protein stabilization; wine protein; white wine ... See more keywords