Wine Protein Haze: Mechanisms of Formation and Advances in Prevention

Author:

Van Sluyter Steven C.123,McRae Jacqui M.1,Falconer Robert J.4,Smith Paul A.1,Bacic Antony2,Waters Elizabeth J.15,Marangon Matteo16

Affiliation:

1. The Australian Wine Research Institute, P.O Box 197, Glen Osmond, South Australia 5064, Australia

2. School of BioSciences and the Bio21 Molecular Sciences and Biotechnology Institute, University of Melbourne, Melbourne, Victoria 3010, Australia

3. Department of Biological Sciences, Macquarie University, Sydney, New South Wales 2109, Australia

4. Department of Chemical and Biological Engineering, ChELSI Institute, University of Sheffield, Sheffield S1 3JD, England

5. Australian Grape and Wine Authority, P.O. Box 2733, Adelaide, South Australia 5000, Australia

6. Plumpton College, Ditchling Road, Nr Lewes, East Sussex BN7 3AE, England

Funder

Australian Grape and Wine Authority, Australian Government

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Reference130 articles.

1. FAOSTAThttp://faostat.fao.org/.

2. OIV 2012 Statistical Report on Global Vitiviniculture; 2013; pp1–27.

3. Wine: Global Industry Almanac; 2012.

4. Handbook of Enology

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