Hpf2 Glycan Structure Is Critical for Protection against Protein Haze Formation in White Wine-Reference-Cited by-同舟云学术

Hpf2 Glycan Structure Is Critical for Protection against Protein Haze Formation in White Wine

Published:2009-03-20 Issue:8 Volume:57 Page:3308-3315
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schmidt Simon A.¹,Tan Ee Leng¹,Brown Shauna¹,Nasution Uli J.¹,Pettolino Filomena¹,Macintyre Oenone J.¹,de Barros Lopes Miguel¹,Waters Elizabeth J.¹,Anderson Peter A.¹

Affiliation:

1. The Australian Wine Research Institute, Post Office Box 197, Glen Osmond 5064, South Australia, Australia, School of Biological Sciences, Flinders University, Post Office Box 2100, Adelaide 5001, South Australia, Australia, The School of Botany, University of Melbourne, Melbourne 3010, Victoria, Australia, School of Chemical Engineering, University of Adelaide, Adelaide 5005, South Australia, Australia, and School of Pharmacy and Medical Sciences, University of South Australia, Adelaide 5001, South...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803254s

Reference49 articles.

1. Nuisance Proteins of Wine Are Grape Pathogenesis-Related Proteins

2. 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

3. Sulfatea Candidate for the Missing Essential Factor That Is Required for the Formation of Protein Haze in White Wine

4. Preventing protein haze in bottled white wine

5. A Recombinant Saccharomyces cerevisiae Strain Overproducing Mannoproteins Stabilizes Wine against Protein Haze

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