TY - JOUR T1 - The Proteins of Musts JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 200 LP - 203 DO - 10.5344/ajev.1977.28.4.200 VL - 28 IS - 4 AU - Gabriele Anelli Y1 - 1977/01/01 UR - http://www.ajevonline.org/content/28/4/200.abstract N2 - A research program aimed at better understanding of protein turbidity in wines studied the protein content and amino acid composition of total fractions of grape musts from 14 varieties. The proteins extracted from the must of Malvasia Istriana were separated by column electrofocusing: eight fractions were obtained at different pH, and amino acid composition was determined for each fraction. The amino acid pattern and pH of the single fractions were highly correlated. ER -