AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 32:3:241-243 (1981)
Copyright © 1981 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Tyson, P. J.
Right arrow Articles by Lee, T. H.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Tyson, P. J.
Right arrow Articles by Lee, T. H.
Agricola
Right arrow Articles by Tyson, P. J.
Right arrow Articles by Lee, T. H.

Estimation of Soluble Protein in Must and Wine by High-Performance Liquid Chromatography

Paul J. Tyson 1, Ernesto S. Luis 1, W. Roy Day 2, Brian Walker 2, and Terence H. Lee 1

1 School of Food Technology, The University of New South Wales, P.O. Box 1, Kensington, NSW 2033, Australia
2 Waters Associate Pty. Ltd., P.O. Box 145, Chippendale, NSW 2008 Australia.

Estimation of total soluble protein in must and wine by high-performance liquid chromatography is achieved with a size exclusion column. A protein standard, bovine serum albumin, is eluted from this column with linear response to a concentration of 1 g/L. Protein is separated from other UV absorbing components of must and wine and estimated at 280 nm on a Waters Protein Separation System with a 0.1-M ammonium acetate mobile phase containing 10% glycerol. The method is now used routinely for estimation of protein in must and wine.

Submitted on March 14, 1980
Revised on March 23, 1981
Accepted on April 8, 1981






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1981 by the American Society for Enology and Viticulture.