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- Hayasaka, Y., et al. Show all 5 Authors
- Journal of agricultural and food chemistry 2007 v.55 no.5 pp. 1799-1807
- white wines; model food systems; turbidity; plant proteins; polymerization; phenolic compounds; sulfates; chitinase; food chemistry
- ... Protein haze formation in white wine is dependent on the presence of both wine protein and other unknown wine components, termed factor(s) X. The ability to reconstitute protein haze upon heating artificial model wine solutions (500 mg/L thaumatin, 12% ethanol, 4 g/L tartaric acid) to which candidate components were added was employed to identify factor(s) X. No protein haze was formed in the abse ...