Access the full text.
Sign up today, get DeepDyve free for 14 days.
Suhan Kim, Heekyung Park (2002)
Applicability Assessment of Subcritical Flux Operation in Crossflow Microfiltration with a Concentration Polarization ModelJournal of Environmental Engineering, 128
L. Saywell (1934)
Clarification of WineIndustrial & Engineering Chemistry, 26
Pocock Pocock, Rankine Rankine (1973)
Heat test for detecting protein instability in wineAustralian Wine, Brewing and Spirit Review, 91
A. Martinez-Rodriguez, M. Polo (2003)
Effect of the addition of bentonite to the tirage solution on the nitrogen composition and sensory quality of sparkling winesFood Chemistry, 81
E. Waters, Y. Hayasaka, D. Tattersall, K. Adams, P. Williams (1998)
Sequence Analysis of Grape (Vitis vinifera) Berry Chitinases That Cause Haze Formation in WinesJournal of Agricultural and Food Chemistry, 46
K. Weiss, Laura Lange, L. Bisson (2001)
Small-Scale Fining Trials: Effect of Method of Addition on Efficiency of Bentonite FiningAmerican Journal of Enology and Viticulture
C. Comuzzi, P. Polese, A. Melchior, R. Portanova, M. Tolazzi (2003)
SOLVERSTAT: a new utility for multipurpose analysis. An application to the investigation of dioxygenated Co(II) complex formation in dimethylsulfoxide solution.Talanta, 59 1
K. Pocock, P. Høj, K. Adams, M. Kwiatkowski, E. Waters (2003)
Combined heat and proteolytic enzyme treatment of white wines reduces haze forming protein content without detrimental effectAustralian Journal of Grape and Wine Research, 9
E. Waters, G. Alexander, R. Muhlack, K. Pocock, C. Colby, B. O'Neill, P. Høj, Patrik Jones (2005)
Preventing protein haze in bottled white wineAustralian Journal of Grape and Wine Research, 11
K. Pocock, Y. Hayasaka, Z. Peng, P. Williams, E. Waters (1998)
The effect of mechanical harvesting and long‐distance transport on the concentration of haze‐forming proteins in grape juiceAustralian Journal of Grape and Wine Research, 4
Z. Peng, K. Pocock, E. Water, I. Francis, P. Williams (1997)
Taste Properties of Grape (Vitis vinifera) Pathogenesis-Related Proteins Isolated from WineJournal of Agricultural and Food Chemistry, 45
E. Waters, Andpamelas Shirley, P. Williams (1996)
Nuisance Proteins of Wine Are Grape Pathogenesis-Related ProteinsJournal of Agricultural and Food Chemistry, 44
D. Tattersall, K. Pocock, Y. Hayasaka, K. Adams, R. Heeswijck, E. Waters, P. Høj (2001)
Pathogenesis Related Proteins — Their Accumulation in Grapes during Berry Growth and Their Involvement in White Wine Heat Instability. Current Knowledge and Future Perspectives in Relation to Winemaking Practices
R. Ferreira, M. Piçarra-Pereira, S. Monteiro, V. Loureiro, A. Teixeira (2001)
The wine proteinsTrends in Food Science and Technology, 12
K. Pocock, Y. Hayasaka, M. Mccarthy, E. Waters (2000)
Thaumatin-like proteins and chitinases, the haze-forming proteins of wine, accumulate during ripening of grape (Vitis vinifera) berries and drought stress does not affect the final levels per berry at maturity.Journal of agricultural and food chemistry, 48 5
Morant Morant (1990)
Evaluation of bentonites available on the Australian marketAustralian Wine Research Institute Technical Review, 67
Leske Leske, Bruer Bruer, Capdeboscq Capdeboscq (1995)
An evaluation of some characteristics of commercial bentonitesAustralian and New Zealand Wine Industry Journal, 10
W. Blade, R. Boulton (1988)
Adsorption of Protein by Bentonite in a Model Wine SolutionAmerican Journal of Enology and Viticulture
Field tests to evaluate in‐line dosing with bentonite followed by centrifugation as an alternative to batch fining for protein haze control in white wine or juice were undertaken. The tests were performed at a commercial winery with a Sultana wine and Gordo (Muscat of Alexandria) juice and using two types of bentonite: Vitiben and SIHA‐Active‐Bentonite G. Fining performance was monitored by heat testing and quantification of heat unstable protein by HPLC. Heat test turbidity and heat unstable protein concentration decreased to stable values between 30 s and 2 min after bentonite injection. Sensory evaluation of Sultana wine fined with Vitiben by balanced reference duo‐trio difference tests detected no difference between untreated, in‐line dosed, and batch fined wine. Furthermore the volume of wine or juice occluded in lees can be substantially reduced by centrifugal compaction. However, incomplete separation of bentonite from wine or juice during centrifugation produced a carryover of 30% of the added bentonite into the clarified wine. This carryover problem may be mitigated, inter alia, by reducing operating flowrate through the centrifuge or using multiple centrifugation steps (in parallel or series). Therefore, inline dosing followed by centrifugation provides a rapid processing method for protein haze reduction in wine or juice with a decreased volume of lees. It can reduce significant value losses presently arising in the wine industry from batch fining and the resulting quality downgrades that occur in wine recovered from bentonite lees by rotary drum vacuum filtration.
Australian Journal of Grape and Wine Research – Wiley
Published: Oct 1, 2006
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.