Advances in White Wine Protein Stabilization Technologies

Daniela Silva-Barbieri, Fernando N. Salazar, Francisco López, Natalia Brossard, Néstor Escalona, José R. Pérez-Correa

Resultado de la investigación: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

1 Cita (Scopus)


The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality.

Idioma originalInglés
EstadoPublicada - 13 feb. 2022
Publicado de forma externa


Profundice en los temas de investigación de 'Advances in White Wine Protein Stabilization Technologies'. En conjunto forman una huella única.

Citar esto