Background of the study Cold stabilisation removes excessive L-tartaric acid natural ionic salts (potassium bitartrate: KHT, and to a lesser extent,...
protein stabilisation
ABSTRACT: Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to...
Protein haze formation in white wines is a common concern in wineries. The problem is merely a visual defect, which does not affect taste and aroma...
A new kid on the block: There seems to be a new contender to potentially replace bentonite as the strategy of choice to protein stabilise white...
Researcher: Dr. Debra Rossouw (South African Grape and Wine Research Institute, Stellenbosch University) Aim and industry relevance Protein haze in...
Research has previously shown that carrageenan, a naturally occurring polysaccharide extracted from red seaweeds, can protein stabilise white wines...
The aim of this study was to investigate the possibility that chitin contained in wine yeast cell walls can reduce protein haze formation by binding...
The aims of the study were to investigate if chitosan can modify wine haze potential in a similar manner as bentonite, as well as if such fining...