title: Wine protein haze: mechanisms of formation and advances in prevention.
abstract: Protein haze is an aesthetic problem in white wines that can be prevented by removing the grape proteins that have survived the winemaking process. The haze-forming proteins are grape pathogenesis-related proteins that are highly stable during winemaking, but some of them precipitate over time and with elevated temperatures. Protein removal is currently achieved by bentonite addition, an inefficient process that can lead to higher costs and quality losses in winemaking. The development of more efficient processes for protein removal and haze prevention requires understanding the mechanisms such as the main drivers of protein instability and the impacts of various wine matrix components on haze formation. This review covers recent developments in wine protein instability and removal and proposes a revised mechanism of protein haze formation.
authors.affiliation: †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia.|§School of BioSciences and the Bio21 Molecular Sciences and Biotechnology Institute, University of Melbourne, Melbourne, Victoria 3010, Australia.|#Department of Biological Sciences, Macquarie University, Sydney, New South Wales 2109, Australia.
authors.forename: Steven C
authors.initials: SC
authors.lastname: Van Sluyter
authors.affiliation: †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia.
authors.forename: Jacqui M
authors.initials: JM
authors.lastname: McRae
authors.affiliation: ΔDepartment of Chemical and Biological Engineering, ChELSI Institute, University of Sheffield, Sheffield S1 3JD, England.
authors.forename: Robert J
authors.initials: RJ
authors.lastname: Falconer
authors.affiliation: †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia.
authors.forename: Paul A
authors.initials: PA
authors.lastname: Smith
authors.affiliation: §School of BioSciences and the Bio21 Molecular Sciences and Biotechnology Institute, University of Melbourne, Melbourne, Victoria 3010, Australia.
authors.forename: Antony
authors.initials: A
authors.lastname: Bacic
authors.affiliation: †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia.|⊥Australian Grape and Wine Authority, P.O. Box 2733, Adelaide, South Australia 5000, Australia.
authors.forename: Elizabeth J
authors.initials: EJ
authors.lastname: Waters
authors.affiliation: †The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia.|ΠPlumpton College, Ditchling Road, Nr Lewes, East Sussex BN7 3AE, England.
authors.forename: Matteo
authors.initials: M
authors.lastname: Marangon
mesh_terms: D005524:Food Technology; D006801:Humans; D010940:Plant Proteins / Q000737:chemistry*; D017510:Protein Folding; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000009:adverse effects* / Q000032:analysis
chemical_list: D010940:Plant Proteins
keywords: bentonite alternatives; chitinases; pathogenesis-related proteins; protease; protein aggregation; thaumatin-like protein; wine haze; wine heat instability; wine protein