Roles of grape thaumatin-like protein and chitinase in white wine haze formation

Matteo Marangon, Steven C. Van Sluyter, Karlie A. Neilson, Cherrine Chan, Paul A. Haynes, Elizabeth J. Waters, Robert J. Falconer

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    75 Citations (Scopus)


    Grape chitinase was found to be the primary cause of heat-induced haze formation in white wines. Chitinase was the dominant protein in a haze induced by treating Sauvignon blanc wine at 30 °C for 22 h. In artificial wines and real wines, chitinase concentration was directly correlated to the turbidity of heat-induced haze formation (50 °C for 3 h). Sulfate was confirmed to have a role in haze formation, likely by converting soluble aggregates into larger visible haze particles. Thaumatin-like protein was detected in the insoluble fraction by SDS-PAGE analysis but had no measurable impact on turbidity. Differential scanning calorimetry demonstrated that the complex mixture of molecules in wine plays a role in thermal instability of wine proteins and contributes additional complexity to the wine haze phenomenon.

    Original languageEnglish
    Pages (from-to)733-740
    Number of pages8
    JournalJournal of Agricultural and Food Chemistry
    Issue number2
    Publication statusPublished - 26 Jan 2011


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