Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization

► AGP does not affect the physicochemical wine profile. ► AGP very active in degrading grape proteins, in particular in combination with flash pasteurization. ► The negative perception that practitioners have about heating juice or wine is not supported by scientific data. ► AGP in combination with flash pasteurization can become a viable alternative to bentonite fining in white wines.