**3.1 Phenolics**

Phenolic compounds are important constituents in white wines since they contribute to many characteristics such as appearance, taste, style and quality [65]. A reduction in protein haze observed in commercial wine fined with the addition of polyvinylpolypyrrolidone (PVPP) suggested that phenolics may play a modulating role in haze formation [60]. The interaction between phenolics and proteins has been studied in relation to haze formation [59, 66]. Hydrophobic bonding was suggested as the major model of interaction in tannin-protein complexes [67]. A conceptual model for the protein-phenolics interaction is that a protein molecule has a fixed number of polyphenol binding sites and more sites were exposed when protein hydrogen bonds were broken [68]. Thus, the concentration of various

phenolics in wine could have a great impact on heat stability through the interaction between phenolics and proteins.
