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Am. J. Enol. Vitic. 39:2:117-120 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
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Protein Removal from a Wine by Immobilized Grape Proanthocyanidins

J. R. Powers 1, C. W. Nagel 1, and K. Weller 1

1 Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6330.

Proanthocyanidins from grapes were isolated and immobilized on agarose. The immobilized proanthocyanidins bound proteins from an unfined Gewürztraminer wine, resulting in a protein-stable wine as judged by a TCA turbidity test. Several regenerating solvents for the proanthocyanidins-agarose column were investigated, with alkaline solutions being most effective. As a means of achieving protein stability in wine, the use of immobilized proanthocyanidins is apparently limited by reduction in protein-binding capacity after a small number of regeneration cycles.

Key words: protein-proanthocyanidin interaction, stabilization, white wine

Submitted on February 26, 1987




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S. Vincenzi, M. Polesani, and A. Curioni
Removal of Specific Protein Components by Chitin Enhances Protein Stability in a White Wine
Am. J. Enol. Vitic., September 1, 2005; 56(3): 246 - 254.
[Abstract] [Full Text] [PDF]


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Copyright © 1988 by the American Society for Enology and Viticulture.