RT Journal Article
SR Electronic
T1 Estimation of Soluble Protein in Must and Wine by High-Performance Liquid Chromatography
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 241
OP 243
DO 10.5344/ajev.1981.32.3.241
VO 32
IS 3
A1 Paul J. Tyson
A1 Ernesto S. Luis
A1 W. Roy Day
A1 Brian Walker
A1 Terence H. Lee
YR 1981
UL http://www.ajevonline.org/content/32/3/241.abstract
AB 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.