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Results for “protein instability”
Showing 1–12 of 14 results
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Plant-based proteins in oenology
This article aimed to describe the characteristics and main oenological effects of pea and potato proteins and to evaluate their performance.
By Gianni Triulzi, Alessandra Basana & Pietro Bighiani · 9 min read
Potassium polyaspartate - the most effective additive for tartaric stabilisation
The focus of the recent European research project at Stabiwine, was the ‘Use of biopolymers for sustainable stabilisation of quality wines’. This research proje
By Enartis · 8 min read
YAN survey of South African grape musts (Part 1)
PHOTO: Melanie Uys.
By Gabriella Petrovic and Astrid Buica · 8 min read
Impact of grapevine nitrogen fertilisation on YAN levels in the juice
PHOTO: Johannes Richter.
By Doronae · 7 min read
Winetech vine and wine innovation watch: Magnetic nanoparticles for the protein stabilisation of wines
ILLUSTRATION: Shutterstock.
By Karien O'Kennedy · 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
The impact of cross-flow filtration on wine filterability
Cross-flow filtration or tangential flow filtration has become popular amongst winemakers. It offers single-pass filtration without the need for intervention or significant operator supervision.
By Charl Theron · 5 min read
Calcium tartrate instability
Calcium-induced instability is a most insidious problem in bottled wines mainly due to the unpredictable and slow formation of crystals, which usually do not come out of solution for some time after bottling and often after commercial release.
By Carien Coetzee · 10 min read
