Proteins are present in wine. The most common proteins include thaumatin-like proteins and chitinases and have a role in the formation of turbidity (haze)[1] especially visible in white wine.[2] The quantity of haze forming is dependent on the quantity of phenolics in the wine.[3]
Some of those proteins are considered nuisance. Some of them are grape pathogenesis-related proteins.[4] Those proteins have been identified by mass spectrometry and originate from grape, yeast, bacteria and fungi.[5]
These proteins are unstable when submitted to heat, and can be removed by treatment using bentonite,[6] a process that contributes to the clarification and stabilization of wine.
Proteins residues from proteinaceous fining agents such as gelatin or egg white can possibly be found in wine. Wheat gluten has also been tested,[7] but there are health issues regarding its use because of gluten intolerance in some people.
^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". Journal of Agricultural and Food Chemistry. 48 (5): 1637–1643. doi:10.1021/jf9905626. PMID 10820071.
^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". Journal of Agricultural and Food Chemistry. 59 (2): 733–740. doi:10.1021/jf1038234. PMID 21189017.
^Siebert, K. J. (1999). "Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis". Journal of Agricultural and Food Chemistry. 47 (2): 353–362. doi:10.1021/jf980703o. PMID 10563900.
^Waters, E. J.; Shirley, N. J.; Williams, P. J. (1996). "Nuisance Proteins of Wine Are Grape Pathogenesis-Related Proteins". Journal of Agricultural and Food Chemistry. 44: 3–5. doi:10.1021/jf9505584.
^Kwon, S. W. (2004). "Profiling of Soluble Proteins in Wine by Nano-High-Performance Liquid Chromatography/Tandem Mass Spectrometry". Journal of Agricultural and Food Chemistry. 52 (24): 7258–7263. doi:10.1021/jf048940g. PMID 15563204.
^Hsu, Juinn-Chin; Heatherbell, David A. (1987). "Heat-Unstable Proteins in Wine. I. Characterization and Removal by Bentonite Fining and Heat Treatment". American Journal of Enology and Viticulture. 38 (1): 11–16. doi:10.5344/ajev.1987.38.1.11. S2CID 12943855.
^Marchal, R.; Marchal-Delahaut, L.; Lallement, A.; Jeandet, P. (2002). "Wheat Gluten Used as a Clarifying Agent of Red Wines". Journal of Agricultural and Food Chemistry. 50 (1): 177–184. doi:10.1021/jf0105539. PMID 11754564.
Proteins are present inwine. The most common proteins include thaumatin-like proteins and chitinases and have a role in the formation of turbidity (haze)...
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different...
oldest evidence of ancient wine production has been found in Georgia from c. 6000 BC (the earliest known traces of grape wine), Iran from c. 5000 BC, Greece...
as polymerized tannins, coloring phenols and proteins; some of these proteins can cause haziness inwines exposed to high temperatures after bottling....
Snake wine (Chinese: 蛇酒; pinyin: shé-jiǔ; Vietnamese: rượu rắn; Khmer: ស្រាពស់, sra poas) is an alcoholic beverage produced by infusing whole snakes in rice...
The phenolic content inwine refers to the phenolic compounds—natural phenol and polyphenols—inwine, which include a large group of several hundred chemical...
Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history...
dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification...
production of wine often includes a process called fining (or "clarifying"), in which fining agents are added to wine to remove proteins, yeast, and other...
wine faults that can make the wines undrinkable. Acids inwine Phenolic compounds inwineProteinsinwine Sugars inwine Yeast assimilable nitrogen Minerals...
problem (protein breakdown) in the wine also requires stabilization. Treatment with bentonite allows the precipitation of unstable proteins which can...
The history of wine-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran...
removed compounds may be sulfides, proteins, polyphenols, benzenoids, or copper ions. Unless they form a stable sediment in the final container, the spent...
dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually...
Vinegar (from the Old French vyn egre; sour wine) is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically...
point of the foaming proteinsin egg whites. Foaming properties of egg whites are optimal at this pH due to increased protein-protein interactions. The low...
making a wine "protein unstable" due to the resulting change in pH which affects the solubility of proteinsinwine. For this reason, protein fining and...
cerevisiae. There are several nitrogenous compounds found in must and wine including peptides, larger proteins, amides, biogenic amines, pyridines, purines and...
to have had a significant effect on the history of wine. Phoenicia was a civilization centered in current day Lebanon. Between 1550 BC and 300 BC, the...
bridges that maintain structures within a single protein or between interfacing proteins. Many proteins bind metal into their structures specifically, and...
The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable...
Many proteins important in human biology were first discovered by studying their homologues in yeast; these proteins include cell cycle proteins, signaling...
Protein adsorption refers to the adhesion of proteins to solid surfaces. This phenomenon is an important issue in the food processing industry, particularly...
react with the proteins on the tongue and sides of the mouth, accentuating the bitterness and drying the palate. In Piedmont, the wines are often paired...
effects of wine are mainly determined by its active ingredient – alcohol. Preliminary studies found that drinking small quantities of wine (up to one...
are emulsified at high speed in a food processor or blender. During this process, the salt dissolves the muscle proteins, which helps to suspend the fat...
/ˈsɑːki, ˈsækeɪ/ SAH-kee, SAK-ay), or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that...
Global Information