Protein Instability in White Wines: Mechanism of Formation and Methods for Predicting It

Protein haze can appear in white wines during transportation and storage. This instability represents an aesthetic problem that can be prevented by removing the grape proteins that have survived the winemaking process. Matteo Marangon, Associate Professor at University of Padova (Italy), will cover: recent developments in wine protein instability, including the most current version of the mechanism describing how protein instability forms in white wines; methods for wine protein stabilization and methods to predict protein instability in wines.

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