Please use this identifier to cite or link to this item:
Scopus Web of Science® Altmetric
Type: Journal article
Title: Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization
Author: Marangon, M.
Van Sluyter, S.
Robinson, E.
Muhlack, R.
Holt, H.
Haynes, P.
Godden, P.
Smith, P.
Waters, E.
Citation: Food Chemistry, 2012; 135(3):1157-1165
Publisher: Elsevier Science
Issue Date: 2012
ISSN: 0308-8146
Statement of
Matteo Marangon, Steven C. Van Sluyter, Ella M.C. Robinson, Richard A. Muhlack, Helen E. Holt, Paul A. Haynes, Peter W. Godden, Paul A. Smith, Elizabeth J. Waters
Abstract: Bentonite is commonly used to remove grape proteins responsible for haze formation in white wines. Proteases potentially represent an alternative to bentonite, but so far none has shown satisfactory activity under winemaking conditions. A promising candidate is AGP, a mixture of Aspergillopepsins I and II.; a food grade, well characterized and inexpensive protease, active at wine pH and at high temperatures (60-80°C). AGP was added to two clarified grape juices with and without heat treatments (75°C, 1min) prior to fermentation. AGP showed some activity at fermentation temperatures (≈20% total protein reduction compared to control wine) and excellent activity when combined with juice heating (≈90% total protein reduction). The more heat stable grape proteins, i.e. those not contributing to wine hazing, were not affected by the treatments and therefore accounted for the remaining 10% of protein still in solution after the treatments. The main physicochemical parameters and sensorial characteristics of wines produced with AGP were not different from controls.
Keywords: Protein stability; wine; haze; proteases; heat treatment; grape juice; Aspergillopepsin; AGP
Rights: © 2012 Elsevier B.V. All rights reserved.
RMID: 0020138543
DOI: 10.1016/j.foodchem.2012.05.042
Appears in Collections:Agriculture, Food and Wine publications

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.