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

Steven Van Sluyter, Nicholas Warnock, Simon Schmidt, Peter Anderson, Jan Van Kan, Antony Bacic, Elizabeth Waters

    Research output: Contribution to journalArticlepeer-review

    36 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
    Number of pages7
    JournalJournal of Agricultural and Food Chemistry
    Issue number40
    Publication statusPublished - 2013


    • aspartic protease
    • bentonite alternative
    • Botrytis cinerea
    • chitinase
    • pathogenesis-related protein
    • Vitis vinifera
    • wine protein haze


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