Abstract
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.
Highlights
Protein haze formation in white wines is a common concern in wineries
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
The haze formation is mainly attributed to the slow denaturation of unstable proteins, which can occur during the storage or transport of white wines
Summary
Protein haze formation in white wines is a common concern in wineries. The problem is merely a visual defect, which does not affect taste and aroma traits [1], nor does it represent a health risk [2]; consumers find this defect unacceptable [3]. Haze formation is mainly associated with CHIs and TLPs in the range of 15–30 kDa, where the latter is less susceptible to heat-induced haze than CHIs, even when the wine is subjected to temperatures of 30 ◦C for 22 h [2]. These proteins have different unfolding properties; some TLPs have reversible behavior, that is, they can be refolded after heating, whereas CHIs are characterized by irreversible behavior, that is, they, as class IV chitinase, remain unfolded after heating [6].
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