Proteins in wine
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
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
gluten intolerance
in some people.
See also
References
 | This protein-related article is a stub. You can help Wikipedia by expanding it. |
 | This wine-related article is a stub. You can help Wikipedia by expanding it. |