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Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

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dc.contributor.authorMarangon, M.
dc.contributor.authorVan Sluyter, S.
dc.contributor.authorRobinson, E.
dc.contributor.authorMuhlack, R.
dc.contributor.authorHolt, H.
dc.contributor.authorHaynes, P.
dc.contributor.authorGodden, P.
dc.contributor.authorSmith, P.
dc.contributor.authorWaters, E.
dc.date.issued2012
dc.description.abstractBentonite 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.
dc.description.statementofresponsibilityMatteo 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
dc.identifier.citationFood Chemistry, 2012; 135(3):1157-1165
dc.identifier.doi10.1016/j.foodchem.2012.05.042
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.orcidMuhlack, R. [0000-0001-8865-5615]
dc.identifier.urihttp://hdl.handle.net/2440/85136
dc.language.isoen
dc.publisherElsevier Science
dc.rights© 2012 Elsevier B.V. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.foodchem.2012.05.042
dc.subjectProtein stability; wine; haze; proteases; heat treatment; grape juice; Aspergillopepsin; AGP
dc.titleDegradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization
dc.typeJournal article
pubs.publication-statusPublished

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