ThaumatinV1, Main, Exploration, bibRecord, 000125

Wine protein haze: mechanisms of formation and advances in prevention.

Identifieur interne : 000125 ( Main/Exploration ); précédent : 000124; suivant : 000126

Wine protein haze: mechanisms of formation and advances in prevention.

Auteurs : Steven C. Van Sluyter [Australie] ; Jacqui M. Mcrae [Australie] ; Robert J. Falconer [Royaume-Uni] ; Paul A. Smith [Australie] ; Antony Bacic [Australie] ; Elizabeth J. Waters [Australie] ; Matteo Marangon [Australie, Royaume-Uni]

Source :

Journal of agricultural and food chemistry [ 1520-5118 ] ; 2015.

RBID : pubmed:25847216

Descripteurs français

KwdFr :
- Humains (MeSH), Pliage des protéines (MeSH), Protéines végétales (composition chimique), Technologie alimentaire (MeSH), Vin (analyse), Vin (effets indésirables), Vitis (composition chimique).
MESH :
- analyse : Vin.
- composition chimique : Protéines végétales, Vitis.
- effets indésirables : Vin.
- Humains, Pliage des protéines, Technologie alimentaire.

English descriptors

KwdEn :
- Food Technology (MeSH), Humans (MeSH), Plant Proteins (chemistry), Protein Folding (MeSH), Vitis (chemistry), Wine (adverse effects), Wine (analysis).
MESH :
- chemical , chemistry : Plant Proteins.
- adverse effects : Wine.
- analysis : Wine.
- chemistry : Vitis.
- Food Technology, Humans, Protein Folding.

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.

DOI: 10.1021/acs.jafc.5b00047
PubMed: 25847216

Affiliations:

Links toward previous steps (curation, corpus...)

to stream Main, to step Corpus: 000142
to stream Main, to step Curation: 000142

Le document en format XML

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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Food Technology (MeSH)</term>
<term>Humans (MeSH)</term>
<term>Plant Proteins (chemistry)</term>
<term>Protein Folding (MeSH)</term>
<term>Vitis (chemistry)</term>
<term>Wine (adverse effects)</term>
<term>Wine (analysis)</term>
</keywords>
<keywords scheme="KwdFr" xml:lang="fr"><term>Humains (MeSH)</term>
<term>Pliage des protéines (MeSH)</term>
<term>Protéines végétales (composition chimique)</term>
<term>Technologie alimentaire (MeSH)</term>
<term>Vin (analyse)</term>
<term>Vin (effets indésirables)</term>
<term>Vitis (composition chimique)</term>
</keywords>
<keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Plant Proteins</term>
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<front><div type="abstract" xml:lang="en">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. </div>
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<Abstract><AbstractText>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. </AbstractText>
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<ForeName>Steven C</ForeName>
<Initials>SC</Initials>
<AffiliationInfo><Affiliation>†The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia.</Affiliation>
</AffiliationInfo>
<AffiliationInfo><Affiliation>§School of BioSciences and the Bio21 Molecular Sciences and Biotechnology Institute, University of Melbourne, Melbourne, Victoria 3010, Australia.</Affiliation>
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<AffiliationInfo><Affiliation>#Department of Biological Sciences, Macquarie University, Sydney, New South Wales 2109, Australia.</Affiliation>
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<AffiliationInfo><Affiliation>ΔDepartment of Chemical and Biological Engineering, ChELSI Institute, University of Sheffield, Sheffield S1 3JD, England.</Affiliation>
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<AffiliationInfo><Affiliation>†The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia.</Affiliation>
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<Author ValidYN="Y"><LastName>Bacic</LastName>
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<AffiliationInfo><Affiliation>§School of BioSciences and the Bio21 Molecular Sciences and Biotechnology Institute, University of Melbourne, Melbourne, Victoria 3010, Australia.</Affiliation>
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<Author ValidYN="Y"><LastName>Waters</LastName>
<ForeName>Elizabeth J</ForeName>
<Initials>EJ</Initials>
<AffiliationInfo><Affiliation>†The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia.</Affiliation>
</AffiliationInfo>
<AffiliationInfo><Affiliation>⊥Australian Grape and Wine Authority, P.O. Box 2733, Adelaide, South Australia 5000, Australia.</Affiliation>
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<NameOfSubstance UI="D010940">Plant Proteins</NameOfSubstance>
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<KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">bentonite alternatives</Keyword>
<Keyword MajorTopicYN="N">chitinases</Keyword>
<Keyword MajorTopicYN="N">pathogenesis-related proteins</Keyword>
<Keyword MajorTopicYN="N">protease</Keyword>
<Keyword MajorTopicYN="N">protein aggregation</Keyword>
<Keyword MajorTopicYN="N">thaumatin-like protein</Keyword>
<Keyword MajorTopicYN="N">wine haze</Keyword>
<Keyword MajorTopicYN="N">wine heat instability</Keyword>
<Keyword MajorTopicYN="N">wine protein</Keyword>
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<region><li>Angleterre</li>
<li>Victoria (État)</li>
</region>
<settlement><li>Melbourne</li>
</settlement>
<orgName><li>Université de Melbourne</li>
</orgName>
</list>
<tree><country name="Australie"><noRegion><name sortKey="Van Sluyter, Steven C" sort="Van Sluyter, Steven C" uniqKey="Van Sluyter S" first="Steven C" last="Van Sluyter">Steven C. Van Sluyter</name>
</noRegion>
<name sortKey="Bacic, Antony" sort="Bacic, Antony" uniqKey="Bacic A" first="Antony" last="Bacic">Antony Bacic</name>
<name sortKey="Marangon, Matteo" sort="Marangon, Matteo" uniqKey="Marangon M" first="Matteo" last="Marangon">Matteo Marangon</name>
<name sortKey="Mcrae, Jacqui M" sort="Mcrae, Jacqui M" uniqKey="Mcrae J" first="Jacqui M" last="Mcrae">Jacqui M. Mcrae</name>
<name sortKey="Smith, Paul A" sort="Smith, Paul A" uniqKey="Smith P" first="Paul A" last="Smith">Paul A. Smith</name>
<name sortKey="Van Sluyter, Steven C" sort="Van Sluyter, Steven C" uniqKey="Van Sluyter S" first="Steven C" last="Van Sluyter">Steven C. Van Sluyter</name>
<name sortKey="Van Sluyter, Steven C" sort="Van Sluyter, Steven C" uniqKey="Van Sluyter S" first="Steven C" last="Van Sluyter">Steven C. Van Sluyter</name>
<name sortKey="Waters, Elizabeth J" sort="Waters, Elizabeth J" uniqKey="Waters E" first="Elizabeth J" last="Waters">Elizabeth J. Waters</name>
<name sortKey="Waters, Elizabeth J" sort="Waters, Elizabeth J" uniqKey="Waters E" first="Elizabeth J" last="Waters">Elizabeth J. Waters</name>
</country>
<country name="Royaume-Uni"><region name="Angleterre"><name sortKey="Falconer, Robert J" sort="Falconer, Robert J" uniqKey="Falconer R" first="Robert J" last="Falconer">Robert J. Falconer</name>
</region>
<name sortKey="Marangon, Matteo" sort="Marangon, Matteo" uniqKey="Marangon M" first="Matteo" last="Marangon">Matteo Marangon</name>
</country>
</tree>
</affiliations>
</record>

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{{Explor lien
   |wiki=    Bois
   |area=    ThaumatinV1
   |flux=    Main
   |étape=   Exploration
   |type=    RBID
   |clé=     pubmed:25847216
   |texte=   Wine protein haze: mechanisms of formation and advances in prevention.
}}

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	Serveur d'exploration Thomatine
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Serveur d'exploration Thomatine

Wine protein haze: mechanisms of formation and advances in prevention.

Wine protein haze: mechanisms of formation and advances in prevention.

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