Characterization of natural haze protein in sauvignon white wine

The challenging SO2-mediated chemical build-up of protein aggregates in wines

“…Differential scanning calorimetry (DSC) analysis of these proteins did not provide strong evidence that wine TLPs contribute to the haze formation process, whereas chitinases were described as being the causative agent for heat-induced haze formation, even at temperatures as low as 30°C. This evidence was not in accordance with analysis of wine protein precipitates, where VVTL1 thaumatin was, among others, a major protein present (Esteruelas et al, 2009). More recently, the development of a methodology using strong cation exchange (SCX) followed by HIC enabled the isolation of large quantities of high purity proteins , facilitating the study of the role of different individual proteins in the mechanism of protein haze formation (Dufrechou et al, 2012;Dufrechou, Vernhet, Roblin, Sauvage, & Poncet-Legrand, 2013;Marangon et al, 2014Marangon et al, , 2010.…”

“…Screening for the presence and interaction of SO 2 present in the <3 kDa fraction with wine proteins Following protein haze formation in a wine, the resulting precipitate contains not only proteins which ''survived'' the vinification process but also other compounds that potentially interacted with those proteins (Esteruelas et al, 2009). In fact, several studies published in the literature point to the participation of these non-proteinaceous compounds in the protein haze forming mechanism.…”

Impact of drought stress on concentration and composition of wine proteins in Riesling

“…In the samples, 25 proteins could be identified, 15 originating from grapes and 10 from the yeast Saccharomyces cerevisiae. The influence on the grape protein compounds seemed to be of major interest because these were discussed to be haze-related [3,[38][39][40][41]. Five thaumatin-like protein (TLP) isoforms (GenBank: CAN66515.1, CAB85636.1, ABD64682.1, CAB85637.1, and AAF82264.1) were detected which varied in their amount comparing the stressed with the watered variant.…”

Оптимальні Методи Оцінки Білкових Помутнінь Ігристих Вин

“…Харчова наука і технологія 59 2(31)*2015 затрагиваются в меньшей степени; количество протеинов с малой молекулярной массой (15000 -30000 Да) уменьшается почти на 50 % [8]. По мнению других ученых, тепловая обработка вин при 40 °С в течение 24 час способствует осаждению около 40 % белков, а при 60 °С -95 -100 %.…”