TY - JOUR T1 - Extraction of Protein From Wine Lees JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 65 LP - 66 DO - 10.5344/ajev.1989.40.1.65 VL - 40 IS - 1 AU - Vito Sciancalepore Y1 - 1989/01/01 UR - http://www.ajevonline.org/content/40/1/65.abstract N2 - 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. ER -