Search
Results for “haze-forming proteins”
Showing 1–7 of 7 results
7 results — page 1 of 1
Can yeasts be used to prevent protein haze?
PHOTO: Shutterstock.
By Louwrens Theron and Benoit Divol · 8 min read
A toast to fine oak
The use of wood is an integral part of winemaking, but the implications of using this natural material extend beyond the cellar. By Bernard Mocke
By Anton Pretorius · 5 min read
Grape seed powder to improve heat stability in Sauvignon blanc wines - effectiveness and sensory impact
Grape seeds are natural by-products of winemaking and are usually discarded after the separation of the solids from the juice. However, in a quest to find an ef
By Carien Coetzee · 6 min read
Reducing bentonite usage with a novel method to obtain heat-stable wines
A novel method enables efficient protein stabilisation using less bentonite than traditional fining and is likely to reduce the impact on wine quality and sensory properties.
By Carien Coetzee · 7 min read
