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384:
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Pocock, K. F.; Hayasaka, Y.; McCarthy, M. G.; Waters, E. J. (2000). "Thaumatin-like
Proteins and Chitinases, the Haze-Forming Proteins of Wine, Accumulate during Ripening of Grape (Vitisvinifera) Berries and Drought Stress Does Not Affect the Final Levels per Berry at Maturity".
173:
Marangon, M.; Van
Sluyter, S. C.; Neilson, K. A.; Chan, C.; Haynes, P. A.; Waters, E. J.; Falconer, R. J. (2011). "Roles of Grape Thaumatin-like Protein and Chitinase in White Wine Haze Formation".
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Kwon, S. W. (2004). "Profiling of
Soluble Proteins in Wine by Nano-High-Performance Liquid Chromatography/Tandem Mass Spectrometry".
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Marchal, R.; Marchal-Delahaut, L.; Lallement, A.; Jeandet, P. (2002). "Wheat Gluten Used as a
Clarifying Agent of Red Wines".
243:
Waters, E. J.; Shirley, N. J.; Williams, P. J. (1996). "Nuisance
Proteins of Wine Are Grape Pathogenesis-Related Proteins".
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Siebert, K. J. (1999). "Effects of
Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis".
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307:"Heat-Unstable Proteins in Wine. I. Characterization and Removal by Bentonite Fining and Heat Treatment"
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These proteins are unstable when submitted to heat, and can be removed by treatment using
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39:. The quantity of haze forming is dependent on the quantity of
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305:Hsu, Juinn-Chin; Heatherbell, David A. (1987).
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348:Journal of Agricultural and Food Chemistry
272:Journal of Agricultural and Food Chemistry
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210:Journal of Agricultural and Food Chemistry
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140:Journal of Agricultural and Food Chemistry
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118:Protein adsorption in the food industry
78:clarification and stabilization of wine
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46:Some of those proteins are considered
83:Proteins residues from proteinaceous
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95:can possibly be found in wine.
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55:pathogenesis-related proteins
35:(haze) especially visible in
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101:gluten intolerance
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496:Categories
124:References
37:white wine
29:chitinases
93:egg white
74:bentonite
33:turbidity
25:thaumatin
502:Proteins
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329:S2CID
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396:stub
364:PMID
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