Preventing protein haze in bottled white wine
Article Properties
-
LanguageEnglish
-
DOI (url)
-
Publication Date2005/07/01
-
Indian UGC (journal)
-
Refrences100
-
Citations134
-
E.J. WATERS
-
G. ALEXANDER
-
R. MUHLACK
-
K.F. POCOCK
-
C. COLBY
-
B.K. O'NEILL
-
P.B. HØJ
-
P. JONES
Cite
WATERS, E.J., et al. “Preventing Protein Haze in Bottled White Wine”. Australian Journal of Grape and Wine Research, vol. 11, no. 2, 2005, pp. 215-2, https://doi.org/10.1111/j.1755-0238.2005.tb00289.x.
WATERS, E., ALEXANDER, G., MUHLACK, R., POCOCK, K., COLBY, C., O’NEILL, B., HØJ, P., & JONES, P. (2005). Preventing protein haze in bottled white wine. Australian Journal of Grape and Wine Research, 11(2), 215-225. https://doi.org/10.1111/j.1755-0238.2005.tb00289.x
WATERS E, ALEXANDER G, MUHLACK R, POCOCK K, COLBY C, O’NEILL B, et al. Preventing protein haze in bottled white wine. Australian Journal of Grape and Wine Research. 2005;11(2):215-2.
Journal Categories
Agriculture
Agriculture
Agriculture (General)
Agriculture
Plant culture
Social Sciences
Industries
Land use
Labor
Special industries and trades
Technology
Chemical technology
Food processing and manufacture
You May Also Like
- Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
- Total Phenol Analysis: Automation and Comparison with Manual Methods
- The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review
- Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
- Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
Refrences
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Contributions of mass spectrometry in the Australian Wine Research Institute to advances in knowledge of grape and wine constituents | Australian Journal of Grape and Wine Research |
| 19 | 2005 |
| White Wine Protein Stabilization by a Continuous Process Using a Packed Column | American Journal of Enology and Viticulture |
| 13 | 2004 |
| The effect of Uncinula necator (powdery mildew) and Botrytis cinerea infection of grapes on the levels of haze-forming pathogenesis-related proteins in grape juice and wine | Australian Journal of Grape and Wine Research |
| 30 | 2004 |
| 10.1094/ASBCJ-61-0088 | Journal of the American Society of Brewing Chemists |
| 2003 | |
| Changes in Chitinase and Thaumatin-like Pathogenesis-Related Proteins of Grape Berries during the Champagne Winemaking Process | American Journal of Enology and Viticulture |
| 18 | 2003 |
Citations
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites | Food Research International |
| 2024 | |
| Wine proteome after partial clarification during fermentation reveals differential efficiency of various bentonite types | Journal of Food Composition and Analysis |
| 1 | 2024 |
| Towards the rapid detection of haze‐forming proteins | Talanta |
| 2024 | |
Quantification of thaumatin-like proteins in white wine using MALDI-TOF mass spectrometry | European Food Research and Technology |
| 2023 | |
| Research progress of protein haze in white wines | Food Science and Human Wellness | 4 | 2023 |
Citations Analysis
The category
Technology: Chemical technology: Food processing and manufacture 96
is the most commonly referenced area in studies that cite this article. The first research to cite this article was titled Contributions of mass spectrometry in the Australian Wine Research Institute to advances in knowledge of grape and wine constituents and was published in 2005. The most recent citation comes from a 2024 study titled Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites. This article reached its peak citation in 2020, with 11 citations. It has been cited in 56 different journals, 30% of which are open access. Among related journals, the Journal of Agricultural and Food Chemistry cited this research the most, with 20 citations. The chart below illustrates the annual citation trends for this article.