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Am. J. Enol. Vitic. 40:1:65-66 (1989)
Copyright © 1989 by the American Society for Enology and Viticulture.
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Extraction of Protein From Wine Lees

Vito Sciancalepore 1

1 Istituto di Industrie Agrarie, Università degli Studi di Bari, via Amendola 165/a, 70126 Bari, Italy.

The extraction procedure and the effects of sodium hydroxide concentration, time, and temperature of extraction on protein extractability from wine lees were evaluated. An optimum was found for disintegrated wine lees after extraction for 30 minutes at 50°C with 0.8% sodium hydroxide at pH 12.5. The Kjeldahl protein obtained by acid precipitation (pH 3.5) of the alkaline extract represented 45% of total wine-lees protein.

Key words: extraction, protein, wine lees

Submitted on April 13, 1988






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Copyright © 1989 by the American Society for Enology and Viticulture.