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Protease mixture as a viable haze preventing strategy in white wines

Matteo Marangon et al.; The Australian Wine Research Institute (AUS)

Protease mixture as a viable haze preventing strategy in white wines
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Protein haze is one of the key instabilities in white wine production and is the result of the slow protein denaturation followed by their aggregation into insoluble particles that make the wine appear hazy.

Bentonite is commonly used to remove the grape proteins responsible for haze formation, but is associated with significant processing and environmental costs. 

Proteases potentially represent an alternative to bentonite, but until now none has shown satisfactory activity under winemaking conditions. Proctase, a mixture of Aspergillopepsins I and II, is proposed as a viable bentonite alternative. It is food grade, well characterised and inexpensive, active at wine pH and at high temperatures (60–80 °C). 

Proctase is the first practical, economically viable alternative to bentonite and its use in Australia and New Zealand wineries has just been approved.

We recommend to see also: The hazing potential of different vitis vinifera thaumatin-like proteins

Finalist of the International OENOPPIA AWARD 2015. The paper reproduced in this video-seminar was presented at the 9th edition of Enoforum (May 5th-7th, 2015, Vicenza, Italy)

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Published on 11/04/2015
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