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

S.C. Van Sluyter, N.I. Warnock, S. Schmidt, P. Anderson, J.A.L. van Kan, A. Bacic, E.J. Waters

Research output: Contribution to journalArticleAcademicpeer-review

28 Citations (Scopus)


White wines suffer from heat-induced protein hazes during transport and storage unless the proteins are removed prior to bottling. Bentonite fining is by far the most commonly used method, but it is inefficient and creates several other process challenges. An alternative to bentonite is the enzymatic removal of haze-forming grape pathogenesis-related proteins using added proteases. The major problem with this approach is that grape pathogenesis-related proteins are highly protease resistant unless they are heat denatured in combination with enzymatic treatment. This paper demonstrates that the protease BcAP8, from the grape fungal pathogen Botrytis cinerea , is capable of degrading chitinase, a major class of haze-forming proteins, without heat denaturation. Because BcAP8 effectively removes haze-forming proteins under normal winemaking conditions, it could potentially benefit winemakers by reducing bentonite requirements
Original languageEnglish
Pages (from-to)9705-9711
JournalJournal of Agricultural and Food Chemistry
Issue number40
Publication statusPublished - 2013


  • champagne wine proteins
  • proteomic approach
  • foaming properties
  • infection
  • secretome
  • degradation
  • stability
  • bentonite
  • transport
  • pectinase

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