TY - JOUR T1 - Protein Removal from a Wine by Immobilized Grape Proanthocyanidins JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 117 LP - 120 DO - 10.5344/ajev.1988.39.2.117 VL - 39 IS - 2 AU - J. R. Powers AU - C. W. Nagel AU - K. Weller Y1 - 1988/01/01 UR - http://www.ajevonline.org/content/39/2/117.abstract N2 - 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. ER -