The most common proteins include thaumatin-like proteins and chitinases and have a role in the formation of turbidity (haze)[1] especially visible in white wine.
[4] Those proteins have been identified by mass spectrometry and originate from grape, yeast, bacteria and fungi.
[5] These proteins are unstable when submitted to heat, and can be removed by treatment using bentonite,[6] a process that contributes to the clarification and stabilization of wine.
Proteins residues from proteinaceous fining agents such as gelatin or egg white can possibly be found in wine.
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