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**205**

**Chapter 9**

**Abstract**

Stabilization

*Bin Tian and Roland Harrison*

their potential to replace bentonite fining.

phenolics, stabilisation, wine

**1. Introduction**

Pathogenesis-Related Proteins in

Wine and White Wine Protein

Protein stabilisation in white wine is of great concern to winemakers as denaturation of wine proteins may cause haze formation, which is usually considered a wine fault. Pathogenesis-related (PR) proteins derived from grapes are the major soluble proteins remaining in the finished wine, which are mainly responsible for haze formation. The development of PR proteins in grapes during ripening and the extraction of PR proteins from grapes into juice can largely affect the concentration of PR proteins in the final wine, which consequently influence wine protein stability. Bentonite fining is the most common method to remove proteins in white wine before bottling, but it can cause the loss of wine volume and the removal of beneficial aromas. Thus, a number of alternative methods have been proposed for

**Keywords:** bentonite fining, haze formation, pathogenesis-related proteins,

Wines, like many other natural food products, contain varying amounts of different nitrogenous substances, the most important of which are proteins [1]. Proteins found in wine are mostly derived from grape berries. Using immunological methods, the specific polyclonal antibodies raised against the total proteins of a Portuguese Malvasia Fina monovarietal wine have been applied to analyse the origin of the wine proteins [2] which are entirely from the berry pulp. Three years later, a similar immune detection study was conducted [3] and three various

polyclonal antibodies raised against must, yeast, and bacteria proteins were applied to analyse the origin of proteins in Chardonnay wine. The results indicated that most of the wine proteins came from grapes and many of them were glycoproteins, but there were also some proteins from the yeast. Yeast may affect the wine protein composition in two ways: by transferring proteins to the wine during the process of yeast autolysis and/or hydrolysing the must proteins via the exocellular protease present in the yeasts [1]. Furthermore, the analysis of a Sauvignon Blanc wine using nano-high performance liquid chromatography (HPLC)/tandem mass spectrometry showed that within the 20 identified proteins there were two proteins from bacteria and one from fungi, which could be attributed to sources in the vineyard including

natural infections and improper handling during harvest [4].
