%0 Journal Article %A Paul J. Tyson %A Ernesto S. Luis %A W. Roy Day %A Brian Walker %A Terence H. Lee %T Estimation of Soluble Protein in Must and Wine by High-Performance Liquid Chromatography %D 1981 %R 10.5344/ajev.1981.32.3.241 %J American Journal of Enology and Viticulture %P 241-243 %V 32 %N 3 %X 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. %U https://www.ajevonline.org/content/ajev/32/3/241.full.pdf