Degradation of white wine haze proteins by Aspergillopepsin i and II during juice flash pasteurization

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1157-1165

  Marangon, Matteo ^a   Van Sluyter, Steven C ^a,b   Robinson, Ella M C ^a   Muhlack, Richard A ^a   Holt, Helen E ^a   Haynes, Paul A ^b   Godden, Peter W ^a   Smith, Paul A ^a   Waters, Elizabeth J ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b MACQUARIE UNIVERSITY   (Australia)

Author keywords

AGP; Aspergillopepsin; Grape juice; Haze; Heat treatment; Proteases; Protein stability; Wine

Indexed keywords

AGP; ASPERGILLOPEPSIN; GRAPE JUICE; HAZE; PROTEASES; PROTEIN STABILITY;

BENTONITE; CLARIFICATION; DEGRADATION; FERMENTATION; FRUIT JUICES; FRUITS; HEAT TREATMENT; WINE;

PROTEINS;

ASPERGILLOPEPSIN I; ASPERGILLOPEPSIN II; BENTONITE; PROTEINASE; UNCLASSIFIED DRUG;

ARTICLE; FERMENTATION TECHNIQUE; FOOD ANALYSIS; FOOD PROCESSING; GRAPE JUICE; HAZE; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PASTEURIZATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN DEGRADATION; WHITE WINE; WINE;

ASPARTIC ACID ENDOPEPTIDASES; HUMANS; PASTEURIZATION; PLANT PROTEINS; TASTE; VITIS; WINE; YEASTS;

VITACEAE;

EID: 84865742203     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.042     Document Type: Article

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