Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.14/134889
31 Visitors
37 Hits
2 Downloads
- Title
- Roles of grape thaumatin-like protein and chitinase in white wine haze formation
- Related
- Journal of agricultural and food chemistry, Vol. 59, No. 2, (2011), p.733-740
- DOI
- 10.1021/jf1038234
- Publisher
- American Chemical Society
- Date
- 2011
- Author/Creator
- Marangon, Matteo
- Author/Creator
- Van Sluyter, Steven C
- Author/Creator
- Neilson, Karlie A
- Author/Creator
- Chan, Cherrine
- Author/Creator
- Haynes, Paul A
- Author/Creator
- Waters, Elizabeth J
- Author/Creator
- Falconer, Robert J
- Description
- 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.
- Description
- 8 page(s)
- Subject Keyword
- chitinases
- Subject Keyword
- grape juice
- Subject Keyword
- haze
- Subject Keyword
- Thaumatin-like protein
- Subject Keyword
- wine
- Resource Type
- journal article
- Organisation
- Macquarie University. Dept. of Chemistry and Biomolecular Sciences
- Identifier
- http://hdl.handle.net/1959.14/134889
- Identifier
- ISSN:0021-8561
- Identifier
- mq_res-ext-2-s2.0-78751514145
- Language
- eng
- Reviewed
List Of Titles
