Wine protein haze: mechanisms of formation and advances in prevention

Steven C. Van Sluyter*, Jacqui M. McRae, Robert J. Falconer, Paul A. Smith, Antony Bacic, Elizabeth J. Waters, Matteo Marangon

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

90 Citations (Scopus)


Protein haze is an aesthetic problem in white wines that can be prevented by removing the grape proteins that have survived the winemaking process. The haze-forming proteins are grape pathogenesis-related proteins that are highly stable during winemaking, but some of them precipitate over time and with elevated temperatures. Protein removal is currently achieved by bentonite addition, an inefficient process that can lead to higher costs and quality losses in winemaking. The development of more efficient processes for protein removal and haze prevention requires understanding the mechanisms such as the main drivers of protein instability and the impacts of various wine matrix components on haze formation. This review covers recent developments in wine protein instability and removal and proposes a revised mechanism of protein haze formation.

Original languageEnglish
Pages (from-to)4020-4030
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Issue number16
Publication statusPublished - 29 Apr 2015


  • bentonite alternatives
  • chitinases
  • pathogenesis-related proteins
  • protease
  • protein aggregation
  • thaumatin-like protein
  • wine haze
  • wine heat instability
  • wine protein


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