Protease Enzyme: Innovative Tool to Achieve Protein Stability in Wine This presentation, sponsored by Oenobrands, will provide an overview on the current understanding of the mechanism of haze formation. In addition, a discussion on how the recent advances in the area allowed the elaboration of innovative strategies for protein stabilization of wines will also be addressed. Protein instability in wine: a review. Rapidase Proteostab application in winemaking to achieve protein stability of the wine.   Experts: Matteo Marangon, University of Padova (Italy) Remi Schneider, Oenobrands (France) Participating Company: