PT  - JOURNAL ARTICLE
AU  - Vito Sciancalepore
TI  - Extraction of Protein From Wine Lees
AID  - 10.5344/ajev.1989.40.1.65
DP  - 1989 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 65--66
VI  - 40
IP  - 1
4099  - http://www.ajevonline.org/content/40/1/65.short
4100  - http://www.ajevonline.org/content/40/1/65.full
SO  - Am J Enol Vitic.1989 Jan 01; 40
AB  - 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.