ReviewMolecules (Basel, Switzerland)2022
Advances in White Wine Protein Stabilization Technologies.
Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed.
- Role of Aspergillus neutral protease II in heat-induced soy sauce sediment formation.Applied microbiology and biotechnology · 2026Article
- Comparative Impact ofFoods (Basel, Switzerland) · 2026Article
- A Comprehensive Literature Review on the Role of Bentonite in White Wine Protein Stabilization.Foods (Basel, Switzerland) · 2025Review
- Bentonite-Clarified White Wine: Linking Clay Physico-Chemical Properties to Protein Removal Efficiency and Wine Matrix Alterations.Molecules (Basel, Switzerland) · 2025Article
- Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes.Foods (Basel, Switzerland) · 2024Review
- Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends.Foods (Basel, Switzerland) · 2023Review
- A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization process can prevent haze by removing these unstable proteins. Traditionally, bentonite is used to remove these proteins; however, it is labor-intensive, generates wine losses, affects wine quality, and harms the environment. More efficient protein stabilization technologies should be based on a better understanding of the main factors and mechanisms underlying protein precipitation. This review focuses on recent developments regarding the instability and removal of white wine proteins, which could be helpful to design more economical and environmentally friendly protein stabilization methods that better preserve the products´ quality.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.