Haze Stabilization is a method in enological science that prevents the formation of colloidal haze in wine by selectively removing unstable proteins, particularly heat-unstable grape proteins, through the targeted application of egg white fining agents.
151
Publications
6.4K
Citations
519
Authors
186
Institutions
Publications per year
2017–2026
32
Parents
Publications
151
Nancy Curtis · Journal of the Institute of Brewing · 1968 · 259 citations · Full text
Management, Environmental Sciences, Air Quality Management +12
Preventing protein haze in bottled white wine
Elizabeth J. Waters, Geoffrey M. Alexander, Richard A. Muhlack et al. · Australian Journal of Grape and Wine Research · 2005 · 205 citations
Agriculture, Biochemistry, Enology +15
1–5 of 151
Authors
519
- EJ
11
h-index
- PY
6
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- KJ
6
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- DA
6
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- RB
4
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1–5 of 519
Institutions
186
Australian Wine Research Institute
Adelaide, Australia
13 h-index
55 publications
5.5K citations
The University of Adelaide
Adelaide, Australia
9 h-index
35 publications
3.4K citations
Cornell University
Ithaca, United States
6 h-index
13 publications
1.4K citations
University of California, Davis
Davis, United States
6 h-index
11 publications
557 citations
Agriculture and Agri-Food Canada
Ottawa, Canada
5 h-index
11 publications
224 citations
Technical University of Munich
Munich, Germany
4 h-index
11 publications
565 citations
Plant & Food Research
Auckland, New Zealand
4 h-index
12 publications
615 citations
Wine Australia
Adelaide, Australia
3 h-index
3 publications
101 citations
1–8 of 186
Venues
- Journal of Agricultural and Food Chemistry
22 publications · 1.3K citations
17
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- Journal of the Institute of Brewing
18 publications · 998 citations
16
h-index
- American Journal of Enology and Viticulture
AJEV · 12 publications · 463 citations
11
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- Journal of the American Society of Brewing Chemists
10 publications · 619 citations
10
h-index
- Food Chemistry
7 publications · 340 citations
7
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1–5