Precipitation of unstable proteins present in white wine after bottling can cause cloudiness, which is generally considered commercially unacceptable. Winemakers therefore use bentonite to remove protein prior to bottling, however, this can result in losses of wine volume and/or sensory quality. As such, there is interest in alternate strategies for protein stabilisation. This study evaluated the potential for ultrafiltration (UF), in combination with heat and proteolytic enzymes, to remove haze‐forming proteins and stabilise white wine.

中文翻译：

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使用超滤和蛋白水解酶作为白葡萄酒蛋白质稳定化的替代方法

装瓶后白葡萄酒中不稳定蛋白质的沉淀会引起浑浊，这在商业上通常被认为是不可接受的。因此，酿酒师在装瓶前使用膨润土去除蛋白质，但是，这可能会导致酒量和/或感官品质下降。因此，人们对蛋白质稳定化的替代策略感兴趣。这项研究评估了超滤（UF）结合热和蛋白水解酶去除形成雾霾的蛋白质和稳定白葡萄酒的潜力。