The causes of protein instability in white wine

Karien O'Kennedy - 29 Apr 2016

Recently various alternatives were identified, the most promising of which appears to be the protease, Proctase. This article provides a short overview of the proteins responsible for instability, as well as the factors that impact on their stability.

Potential alternatives for bentonite

by Charl Theron in WineLand Magazine - 15 Sep 2015

The development of an effective, cheap alternative for bentonite has been researched intensively. Last year the use of the two enzymes, Aspergillopepsin I (A1) and Aspergillopepsin II (A2) was legalised in Australia and New Zealand. Both are proteolytic enzymes that can break down the proteins that cause turbidity in wine.

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