Research progress of protein haze in white wines
Protein haze was one of the main causes of the instability of white wines. Proteins that caused haze or precipitation in white wines mainly came from grape fruits, and their compositions and contents were affected by many factors such as fruit diseases, harvesting methods and water stress. Unstable...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-09-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000046 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832557185062666240 |
|---|---|
| author | Zhaolong Liu Le Xu Jun Wang Changqing Duan Yanfeng Sun Qingsen Kong Fei He |
| author_facet | Zhaolong Liu Le Xu Jun Wang Changqing Duan Yanfeng Sun Qingsen Kong Fei He |
| author_sort | Zhaolong Liu |
| collection | DOAJ |
| description | Protein haze was one of the main causes of the instability of white wines. Proteins that caused haze or precipitation in white wines mainly came from grape fruits, and their compositions and contents were affected by many factors such as fruit diseases, harvesting methods and water stress. Unstable wine proteins were usually pathogenesis-related (PR) proteins of grapes, mainly chitinases and thaumatin-like proteins (TLPs), which had lower isoelectric point (pI) and smaller molecular weight, and were highly resistant to the low pH values of wines and the protease hydrolysis during fermentation. At present, the technology of protein stabilization and clarification in white wines mainly included bentonite fining, heat treatment, enzymatic hydrolysis, polysaccharide treatment and ultrafiltration methods. Among them, the most commonly used method was bentonite treatment. In this paper, the research progresses of the origin, mechanism and influencing factors of the unstable proteins in white wines were summarized, and the applications, advantages and disadvantages of various clarification techniques were also concluded, in order to provide some support for the theoretical and technological research of the protein stability in white wines in the future. |
| format | Article |
| id | doaj-art-9b5143c636ec4672b9ab59982c354a52 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-9b5143c636ec4672b9ab59982c354a522025-02-03T05:40:25ZengTsinghua University PressFood Science and Human Wellness2213-45302023-09-0112514271438Research progress of protein haze in white winesZhaolong Liu0Le Xu1Jun Wang2Changqing Duan3Yanfeng Sun4Qingsen Kong5Fei He6Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, ChinaCollege of Agriculture, Liaocheng University, Liaocheng 252000, ChinaCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, ChinaCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Ji'an Ginseng Featuer Industry Development Center, Ji'an 134200, ChinaJi'an Ginseng Featuer Industry Development Center, Ji'an 134200, ChinaJi'an Yajiang Valley Winery Co., Ltd., Ji'an 134202, ChinaCenter for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Corresponding author at: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.Protein haze was one of the main causes of the instability of white wines. Proteins that caused haze or precipitation in white wines mainly came from grape fruits, and their compositions and contents were affected by many factors such as fruit diseases, harvesting methods and water stress. Unstable wine proteins were usually pathogenesis-related (PR) proteins of grapes, mainly chitinases and thaumatin-like proteins (TLPs), which had lower isoelectric point (pI) and smaller molecular weight, and were highly resistant to the low pH values of wines and the protease hydrolysis during fermentation. At present, the technology of protein stabilization and clarification in white wines mainly included bentonite fining, heat treatment, enzymatic hydrolysis, polysaccharide treatment and ultrafiltration methods. Among them, the most commonly used method was bentonite treatment. In this paper, the research progresses of the origin, mechanism and influencing factors of the unstable proteins in white wines were summarized, and the applications, advantages and disadvantages of various clarification techniques were also concluded, in order to provide some support for the theoretical and technological research of the protein stability in white wines in the future.http://www.sciencedirect.com/science/article/pii/S2213453023000046White wineProteinHazeBentoniteStabilization |
| spellingShingle | Zhaolong Liu Le Xu Jun Wang Changqing Duan Yanfeng Sun Qingsen Kong Fei He Research progress of protein haze in white wines Food Science and Human Wellness White wine Protein Haze Bentonite Stabilization |
| title | Research progress of protein haze in white wines |
| title_full | Research progress of protein haze in white wines |
| title_fullStr | Research progress of protein haze in white wines |
| title_full_unstemmed | Research progress of protein haze in white wines |
| title_short | Research progress of protein haze in white wines |
| title_sort | research progress of protein haze in white wines |
| topic | White wine Protein Haze Bentonite Stabilization |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023000046 |
| work_keys_str_mv | AT zhaolongliu researchprogressofproteinhazeinwhitewines AT lexu researchprogressofproteinhazeinwhitewines AT junwang researchprogressofproteinhazeinwhitewines AT changqingduan researchprogressofproteinhazeinwhitewines AT yanfengsun researchprogressofproteinhazeinwhitewines AT qingsenkong researchprogressofproteinhazeinwhitewines AT feihe researchprogressofproteinhazeinwhitewines |