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  • » Protein haze formation in white wine- The critical involvement of sulfur dioxide in protein aggregation mechanism
  • Vicente Ferreira , LAAE, Universidad de Zaragoza
    VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
    Price:15 €(Tax included)
    Published on: 17/01/2019

Protein haze formation in white wine- The critical involvement of sulfur dioxide in protein aggregation mechanism

Ricardo Chagas, LAQV Requimte, Universidade Nova de Lisboa (POR)

Protein haze formation in white wine- The critical involvement of sulfur dioxide in protein aggregation mechanism Protein haze formation in white wine- The critical involvement of sulfur dioxide in protein aggregation mechanism
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Despite the extensive research performed during the last decades, the multifactorial mechanism responsible for white wine protein haze formation is not fully characterized. After testing different metabolites and model wine solutions containing different protein fractions a new model was proposed by this research group which is mainly based on the experimental identification of sulfur dioxide as the non-proteinaceous factor that induces white wine protein haze formation upon heating.

The model was tested in wine model solution (using total and fractionated wine proteins) and validated under real wine conditions.

The results achieved may open the way to develop new techniques not only on fining and stabilization technology but also in new analytical methods to predict the protein haze susceptibility of a wine.

The paper reproduced in this video-seminar was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018). Winner of the SIVE OENOPPIA Awards 2017

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Published on 11/12/2018
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  • VIDEO SEMINAR (Ricardo CHAGAS, streaming 20 min)
Price:15 €(Tax included)
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