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Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins

PloS one, 2014-12, Vol.9 (12), p.e113757-e113757

2014

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Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2564-2572

2011

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Roles of Grape Thaumatin-like Protein and Chitinase in White Wine Haze Formation

Journal of agricultural and food chemistry, 2011-01, Vol.59 (2), p.733-740

2011

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mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Journal of the science of food and agriculture, 2003-05, Vol.83 (6), p.564-573

2003

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Impaired satiation and increased feeding behaviour in the triple-transgenic Alzheimer's disease mouse model

PloS one, 2012-10, Vol.7 (10), p.e45179-e45179

2012

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The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines

Australian journal of grape and wine research, 2007-04, Vol.13 (1), p.38-45

2007

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Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences

Journal of agricultural and food chemistry, 2024-01, Vol.72 (4), p.1849-1854

2024

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Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development

Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5348-5355

2001

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Age-related changes in core body temperature and activity in triple-transgenic Alzheimer's disease (3xTgAD) mice

Disease models & mechanisms, 2013-01, Vol.6 (1), p.160-170

2013

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Wine Protein Haze: Mechanisms of Formation and Advances in Prevention

Journal of agricultural and food chemistry, 2015-04, Vol.63 (16), p.4020-4030

2015

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Reducing haziness in white wine by overexpression of Saccharomyces cerevisiae genes YOL155c and YDR055w

Applied microbiology and biotechnology, 2007, Vol.73 (6), p.1363-1376

2007

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Roles of Proteins, Polysaccharides, and Phenolics in Haze Formation in White Wine via Reconstitution Experiments

Journal of agricultural and food chemistry, 2012-10, Vol.60 (42), p.10666-10673

2012

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Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

Rapid communications in mass spectrometry, 2003-01, Vol.17 (1), p.9-16

2003

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White Wine Taste and Mouthfeel As Affected by Juice Extraction and Processing

Journal of agricultural and food chemistry, 2014-10, Vol.62 (41), p.10008-10014

2014

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Quantitative Analysis of Polymeric Procyanidins (Tannins) from Grape (Vitis vinifera) Seeds by Reverse Phase High-Performance Liquid Chromatography

Journal of agricultural and food chemistry, 2001-01, Vol.49 (1), p.26-31

2001

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Effects of Ionic Strength and Sulfate upon Thermal Aggregation of Grape Chitinases and Thaumatin-like Proteins in a Model System

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2652-2662

2011

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Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure

Journal of agricultural and food chemistry, 2012-09, Vol.60 (35), p.8561-8570

2012

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Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

Food chemistry, 2012-12, Vol.135 (3), p.1157-1165

2012

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Statistical Correlations between the In-Mouth Textural Characteristics and the Chemical Composition of Shiraz Wines

Journal of agricultural and food chemistry, 2007-04, Vol.55 (7), p.2683-2687

2007

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Thermal Stability of Thaumatin-Like Protein, Chitinase, and Invertase Isolated from Sauvignon blanc and Semillon Juice and Their Role in Haze Formation in Wine

Journal of agricultural and food chemistry, 2010-01, Vol.58 (2), p.975-980

2010

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Grape and Wine Proteins: Their Fractionation by Hydrophobic Interaction Chromatography and Identification by Chromatographic and Proteomic Analysis

Journal of agricultural and food chemistry, 2009-05, Vol.57 (10), p.4415-4425

2009

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Effect of Wine pH and Bottle Closure on Tannins

Journal of agricultural and food chemistry, 2013-11, Vol.61 (47), p.11618-11627

2013

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Aspartic Acid Protease from Botrytis cinerea Removes Haze-Forming Proteins during White Winemaking

Journal of agricultural and food chemistry, 2013-10, Vol.61 (40), p.9705-9711

2013

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Nuisance Proteins of Wine Are Grape Pathogenesis-Related Proteins

Journal of agricultural and food chemistry, 1996-01, Vol.44 (1), p.3-5

1996

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Sulfatea Candidate for the Missing Essential Factor That Is Required for the Formation of Protein Haze in White Wine

Journal of agricultural and food chemistry, 2007-03, Vol.55 (5), p.1799-1807

2007

Volltextzugriff (PDF)

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Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins

Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen

Roles of Grape Thaumatin-like Protein and Chitinase in White Wine Haze Formation

mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Impaired satiation and increased feeding behaviour in the triple-transgenic Alzheimer's disease mouse model

The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines

Symposium Introduction: Recent Progress and Current Challenges in Wine Analytical Sciences

Composition of Grape Skin Proanthocyanidins at Different Stages of Berry Development

Age-related changes in core body temperature and activity in triple-transgenic Alzheimer's disease (3xTgAD) mice

Wine Protein Haze: Mechanisms of Formation and Advances in Prevention

Reducing haziness in white wine by overexpression of Saccharomyces cerevisiae genes YOL155c and YDR055w

Roles of Proteins, Polysaccharides, and Phenolics in Haze Formation in White Wine via Reconstitution Experiments

Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

White Wine Taste and Mouthfeel As Affected by Juice Extraction and Processing

Quantitative Analysis of Polymeric Procyanidins (Tannins) from Grape (Vitis vinifera) Seeds by Reverse Phase High-Performance Liquid Chromatography

Effects of Ionic Strength and Sulfate upon Thermal Aggregation of Grape Chitinases and Thaumatin-like Proteins in a Model System

Oxygen Consumption and Development of Volatile Sulfur Compounds during Bottle Aging of Two Shiraz Wines. Influence of Pre- and Postbottling Controlled Oxygen Exposure

Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

Statistical Correlations between the In-Mouth Textural Characteristics and the Chemical Composition of Shiraz Wines

Thermal Stability of Thaumatin-Like Protein, Chitinase, and Invertase Isolated from Sauvignon blanc and Semillon Juice and Their Role in Haze Formation in Wine

Grape and Wine Proteins: Their Fractionation by Hydrophobic Interaction Chromatography and Identification by Chromatographic and Proteomic Analysis

Effect of Wine pH and Bottle Closure on Tannins

Aspartic Acid Protease from Botrytis cinerea Removes Haze-Forming Proteins during White Winemaking

Nuisance Proteins of Wine Are Grape Pathogenesis-Related Proteins

Sulfatea Candidate for the Missing Essential Factor That Is Required for the Formation of Protein Haze in White Wine

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