Protein Haze is a colloidal instability phenomenon in wine characterized by the aggregation and precipitation of grape-derived proteins that become insoluble under specific pH, temperature, and ethanol conditions, leading to visible haze formation.
206
Publications
10K
Citations
566
Authors
182
Institutions
Publications per year
2017–2026
35
Publications
206
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 206
Authors
566
- EJ
25
h-index
- KJ
13
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- KF
12
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- MM
10
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- PY
10
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1–5 of 566
Institutions
182
Australian Wine Research Institute
Adelaide, Australia
29 h-index
125 publications
9.9K citations
Cornell University
Ithaca, United States
12 h-index
25 publications
3.8K citations
The University of Adelaide
Adelaide, Australia
11 h-index
44 publications
4.2K citations
University of Padua
Padua, Italy
7 h-index
23 publications
748 citations
Sciences pour L’Œnologie
Montpellier, France
7 h-index
23 publications
1K citations
Institut Agro Montpellier
Montpellier, France
7 h-index
24 publications
1.7K citations
Jiangnan University
Wuxi, China
6 h-index
24 publications
504 citations
Universidade Nova de Lisboa
Lisbon, Portugal
6 h-index
18 publications
733 citations
1–8 of 182
Venues
- Journal of Agricultural and Food Chemistry
42 publications · 3.1K citations
30
h-index
- Journal of the Institute of Brewing
23 publications · 1K citations
18
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- American Journal of Enology and Viticulture
AJEV · 18 publications · 813 citations
16
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- Australian Journal of Grape and Wine Research
15 publications · 814 citations
14
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- Journal of the American Society of Brewing Chemists
16 publications · 486 citations
14
h-index
1–5