Grape thaumatin-like proteins (TLPs) play roles in plant-pathogen interactions and can cause protein haze in white wine unless removed prior to bottling. Different isoforms of TLPs have different hazing potential and aggregation behavior.
In this work Mateo Marangon present the elucidation of the molecular structures of three grape TLPs that display different hazing potential.
The availability of structural information on haze forming proteins could result in the identification of viable enzymes for the prevention of wine hazing, resulting in an important change in the winemaking stabilization practices
We recommend to see also: Protease mixture as a viable haze preventing strategy in white wines
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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