Correlating the need for bentonite fining in wine with anomalous weather patterns

References

• Barna, J. (1974). Investigations on the charge characteristics of wine proteins (m. franz. u. engl. Zus.). Mitteilungen Klosterneuburg, 24, 413–418.
   Google Scholar
• Bayly, F. C., & Berg, H. W. (1967). Grape and wine proteins of white wine varietals. American Journal of Enology and Viticulture, 18, 18–32.
   Google Scholar
• Blüthgen, J., & Weischet, W. (1980). Allgemeine klimageographie (Vol. 3rd ed.). Berlin: Walter de Gruyter & Co.
   Google Scholar
• Boulton, R. B., Singleton, V. L., Bisson, L. F., & Kunkee, R. E. (1996). Principles and practices of winemaking. New York, NY: Kluwer Academic/Plenum.
   Google Scholar
• Butzke, C. E., Vogt, E. E., & Chacón-Rodríguez, L. (2012). Effects of heat exposure on wine quality during transport and storage. Journal of Wine Research, 23(1), 15–25. doi: 10.1080/09571264.2011.646254
   Google Scholar
• Comas, L. H., Anderson, L. J., Dunst, R. M., Lakso, A. N., & Eissenstat, D. M. (2005). Canopy and environmental control of root dynamics in a long-term study of Concord grape. New Phytologist, 167, 829–840. doi: 10.1111/j.1469-8137.2005.01456.x
   PubMed Web of Science ®Google Scholar
• Dizy, M., & Bisson, L. F. (1999). White wine protein analysis by capillary zone elctrophoresis. American Journal of Enology and Viticulture, 50(1), 120–127.
   Web of Science ®Google Scholar
• Döring, S., Döring, J., Borg, H., & Böttcher, F. (2011). Vergleich von Trockenheitsindizes zur Nutzung in der Landwirtschaft unter den klimatischen Bedingungen Mitteldeutschlands. Hercynia N. F., 44, 145–168.
   Google Scholar
• Dorrestein, E., Ferreira, R. B., Laureano, O., & Teixeira, A. R. (1995). Electrophoretic and FPLC analysis of soluble proteins in four Portuguese wines. American Journal of Enology and Viticulture, 46(2), 235–242.
   Web of Science ®Google Scholar
• Downey, M. O., Dokoozlian, N. K., & Krstic, M. P. (2006). Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: A review of recent research. American Journal of Enology and Viticulture, 57(3), 257–268.
   Web of Science ®Google Scholar
• Dunsford, P., & Boulton, R. B. (1981). The kinetics of potassium bitartrate crystallization from table wines. I. Effect of particle size, particle surface area and agitation. American Journal of Enology and Viticulture, 32(2), 100–105.
   Web of Science ®Google Scholar
• Esteruelas, M., Poinsaut, P., Sieczkowski, N., Manteau, S., Fort, M. F., Canals, J. M., & Zamora, F. (2009). Comparison of methods for estimating protein stability in white wines. American Journal of Enology and Viticulture, 60(3), 302–311.
   Web of Science ®Google Scholar
• Ferreira, R. B., Monteiro, S., Picarra-Pereira, M. A., Tanganho, M. C., Loureiro, V. B., & Teixeira, A. R. (2000). Characterization of the proteins from grapes and wines by immunological methods. American Journal of Enology and Viticulture, 51(1), 22–28.
   Web of Science ®Google Scholar
• Ferreira, R. B., Picarra-Pereira, M. A., Monteiro, S., Loureiro, V. B., & Teixeira, A. R. (2002). The wine proteins. Trends in Food Science & Technology, 12, 230–239. doi: 10.1016/S0924-2244(01)00080-2
   Web of Science ®Google Scholar
• Fischer, U., & Olk, M. (2005). How to avoid protein haze? Das Deutsche Weinmagazin, 16/17, 18–23.
   Google Scholar
• Geny, L., Darrieumerlou, A., & Doneche, B. (2003). Conjugated polyamines and hydroxycinnamic acids in grape berries during Botrytis cinerea disease development: Differences between ‘noble rot’ and ‘grey mould’. Australian Journal of Grape and Wine Research, 9(2), 102–106. doi: 10.1111/j.1755-0238.2003.tb00259.x
   Web of Science ®Google Scholar
• Hervé, A., & Guilloux-Benatier, M. (2006). Yeast autolysis in sparkling wine – a review. Australian Journal of Grape and Wine Research, 12, 119–127. doi: 10.1111/j.1755-0238.2006.tb00051.x
   Web of Science ®Google Scholar
• Hsu, J. C., & Heatherbell, D. (1987). Isolation and characterization of soluble proteins in grapes, grape juice, and wine. American Journal of Enology and Viticulture, 38(1), 6–10.
   Web of Science ®Google Scholar
• Hsu, J. C., & Heatherbell, D. A. (1987). Heat-unstable proteins in wine. I. Characterization and removal by bentonite fining and heat treatment. American Journal of Enology and Viticulture, 38(1), 11–16.
   Web of Science ®Google Scholar
• Lamikanra, O., & Inyang, I. (1988). Temperature influence on Muscadine wine protein characteristics. American Journal of Enology and Viticulture, 39, 113–116.
   Web of Science ®Google Scholar
• Maier, T., Sanzenbacher, S., Kammerer, D. R., Berardini, N., Conrad, J., Beifuss, U., … Schieber, A. (2006). Isolation of hydroxycinnamoyltartaric acids from grape pomace by high-speed counter-current chromatography. Journal of Chromatography, A, 1128(1–2), 61–67. doi: 10.1016/j.chroma.2006.06.082
   PubMed Web of Science ®Google Scholar
• Murphey, J. M., Spayd, S. E., & Powers, J. R. (1989). Effect of grape maturation on soluble protein characteristics of Gewuerztraminer and White Riesling juice and wine. American Journal of Enology and Viticulture, 40(3), 189–193.
   Web of Science ®Google Scholar
• Peynaud, E. (1939). Sur les variations de l'azote du raisin au cours de la maturation. Revue de Viticulture, 90, 189–195, 213–225.
   Google Scholar
• Pocock, K. F., Salazar, F. N., & Waters, E. J. (2011). The effect of bentonite fining at different stages of white winemaking on protein stability. Australian Journal of Grape and Wine Research, 17(2), 280–284. doi: 10.1111/j.1755-0238.2011.00123.x
   Web of Science ®Google Scholar
• Robinson, S. P., & Davies, C. (2000). Molecular biology of grape berry ripening. Australian Journal of Grape and Wine Research, 6, 175–188. doi: 10.1111/j.1755-0238.2000.tb00177.x
   Google Scholar
• Sarmento, M. R., Oliveira, J. C., Slatner, M., & Boulton, R. B. (2000). Influence of intrinsic factors on conventional wine protein stability tests. Food Control, 11(6), 423–432. doi: 10.1016/S0956-7135(00)00004-9
   Web of Science ®Google Scholar
• Siebert, K. J., Carrasco, A., & Lynn, P. Y. (1996). Formation of protein - polyphenol haze in beverages. Journal of Agricultural and Food Chemistry, 44, 1997–2005. doi: 10.1021/jf950716r
   Web of Science ®Google Scholar
• Smart, R. E., & Coombe, B. C. (1983). Water relations of grapevines. In: Water deficits and plant Growth (Vol. VII). New York, NY: Academic Press.
   Google Scholar
• Toland, T. M., Fugelsang, K. C., & Muller, C. J. (1996). Methods for estimating protein instability in white wines: A comparison. American Journal of Enology and Viticulture, 47(1), 111–112.
   Web of Science ®Google Scholar
• Waters, E., Shirley, N. J., & Williams, P. J. (1996). Nuisance proteins of wine are grape pathogenesis-related proteins. Journal of Agricultural and Food Chemistry, 44, 3–5. doi: 10.1021/jf9505584
   Web of Science ®Google Scholar
• Waters, E., Wallace, W., & Williams, P. J. (1991). Heat haze characteristics of fractionated wine proteins. American Journal of Enology and Viticulture, 42(2), 123–127.
   Web of Science ®Google Scholar
• Waters, E., Wallace, W., & Williams, P. J. (1992). Identification of heat-unstable wine proteins and their resistance to peptidases. Journal of Agricultural and Food Chemistry, 40, 1514–1519. doi: 10.1021/jf00021a008
   Web of Science ®Google Scholar
• Waters, E. J., Hayasaka, Y., Tattersall, D. B., Adams, K. S., & Williams, P. J. (1998). Sequence analysis of Grape (Vitis vinifera) Berry Chitinases that cause haze formation in wines. Journal of Agricultural and Food Chemistry, 46(12), 4950–4957. doi: 10.1021/jf980421o
   Web of Science ®Google Scholar
• Winkler, A. J., Cook, J. A., Kliewer, W. M., & Lider, L. A. (1974). General viticulture. Berkeley: University of California Press.
   Google Scholar
• Würdig, G., & Woller, R. (1989). Chemie des weines. Stuttgart: Verlag Eugen Ulmer GmbH & Co.
   Google Scholar