RT Journal Article
SR Electronic
T1 Extraction of Protein From Wine Lees
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 65
OP 66
DO 10.5344/ajev.1989.40.1.65
VO 40
IS 1
A1 Vito Sciancalepore
YR 1989
UL http://www.ajevonline.org/content/40/1/65.abstract
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.