Aspartic Acid Protease from Botrytis cinerea Removes Haze-Forming Proteins during White Winemaking
Steven C Van Sluyter, Nicholas I Warnock, Simon Schmidt, Peter Anderson, Jan AL van Kan, Antony Bacic, Elizabeth J Waters
Journal of Agricultural and Food Chemistry | AMER CHEMICAL SOC | Published : 2013
This work was supported financially by Australia's grape growers and winemakers through their investment body, the Grape and Wine Research and Development Corporation, with matching funds from the Australian government. The AWRI is a member of the Wine Innovation Cluster located in Adelaide.