Variability Among Wines to Protein Clouding
- 1 January 1965
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 16 (2) , 69-78
- https://doi.org/10.5344/ajev.1965.16.2.69
Abstract
There are four major protein fractions in wines. One of these fractions is more heat-labile than the others and has a lower isoelectric point. Protein stability in wines is apparently a function of the ratio of the amount of this fraction to the combined amount of the other fractions. pH is an important factor (but not the only one) in fixing the relative proportions of the protein fractions. More work is needed to discover the other factors involved.Keywords
This publication has 0 references indexed in Scilit: