What fining agent removes unstable proteins?

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Multiple Choice

What fining agent removes unstable proteins?

Explanation:
Unstable proteins in wine can form hazes, especially under heat. Bentonite, a negatively charged clay, binds these proteins and, when the mixture settles, carries the proteins down with it so they are removed from the wine. This adsorption-and-sedimentation action makes bentonite the most effective fining agent for eliminating unstable proteins. PVPP targets polyphenols, not proteins; charcoal removes color and some aromas by adsorption; egg white is a protein-based fining agent used for different purposes (often to adjust color or tannins) and does not specifically remove unstable proteins.

Unstable proteins in wine can form hazes, especially under heat. Bentonite, a negatively charged clay, binds these proteins and, when the mixture settles, carries the proteins down with it so they are removed from the wine. This adsorption-and-sedimentation action makes bentonite the most effective fining agent for eliminating unstable proteins. PVPP targets polyphenols, not proteins; charcoal removes color and some aromas by adsorption; egg white is a protein-based fining agent used for different purposes (often to adjust color or tannins) and does not specifically remove unstable proteins.

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