How is protein stability typically achieved?

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Multiple Choice

How is protein stability typically achieved?

Explanation:
Protein stability is achieved by removing the proteins that can form a haze when wine is warmed. Bentonite fining does this best. Bentonite is a montmorillonite clay with a negative surface charge that binds positively charged wine proteins, such as haze-forming thaumatin-like proteins. When stirred into the wine and allowed to settle, the protein–bentonite complexes are removed with the sediment. With fewer proteins remaining, the wine stays clear even if temperature increases. Other options target different aspects of wine (phenolics, color, or tannins) and aren’t the standard method for preventing protein haze.

Protein stability is achieved by removing the proteins that can form a haze when wine is warmed. Bentonite fining does this best. Bentonite is a montmorillonite clay with a negative surface charge that binds positively charged wine proteins, such as haze-forming thaumatin-like proteins. When stirred into the wine and allowed to settle, the protein–bentonite complexes are removed with the sediment. With fewer proteins remaining, the wine stays clear even if temperature increases. Other options target different aspects of wine (phenolics, color, or tannins) and aren’t the standard method for preventing protein haze.

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