Journalartikel

Jahr der Veröffentlichung: 2021

Seiten: 14402-14414

Zeitschrift: Journal of Agricultural and Food Chemistry

Bandnummer: 69

Heftnummer: 48

ISSN: 0021-8561

DOI Link: https://doi.org/10.1021/acs.jafc.1c05427

Verlag: American Chemical Society

Abstract: 
To meet consumer expectations, white wines must be clear and stable against haze formation. Temperature variations during transport and storage may induce protein aggregation, mainly caused by thaumatin like-proteins (TLPs) and chitinases (CHIs), which thus need to be fined before bottling of the wine. Currently, bentonite clay is employed to inhibit or minimize haze formation in wines. Alternatively, peptidases have emerged as an option for the removal of these thermolabile proteins, although their efficacy under winemaking conditions has not yet been fully demonstrated. The simultaneous understanding of the chemistry behind the cleavage of haze proteins and the haze formation may orchestrate alternative methods of technological and economic importance in winemaking. Therefore, we provide an overview of wine fining by peptidases, and new perspectives are developed to reopen discussions on the aforementioned challenges.

Harvard-Zitierstil: Albuquerque, W., Seidel, L., Zorn, H., Will, F. and Gand, M. (2021) Haze Formation and the Challenges for Peptidases in Wine Protein Fining, Journal of Agricultural and Food Chemistry, 69(48), pp. 14402-14414. https://doi.org/10.1021/acs.jafc.1c05427

APA-Zitierstil: Albuquerque, W., Seidel, L., Zorn, H., Will, F., & Gand, M. (2021). Haze Formation and the Challenges for Peptidases in Wine Protein Fining. Journal of Agricultural and Food Chemistry. 69(48), 14402-14414. https://doi.org/10.1021/acs.jafc.1c05427