RT Journal Article
SR Electronic
T1 Variability Among Wines to Protein Clouding
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 69
OP 78
DO 10.5344/ajev.1965.16.2.69
VO 16
IS 2
A1 R. H. Moretti
A1 H. W. Berg
YR 1965
UL http://www.ajevonline.org/content/16/2/69.abstract
AB There are four major protein fractions in wines. One of these fractions is more heat-labile than the others and has a lower isoelectric point. Protein stability in wines is apparently a function of the ratio of the amount of this fraction to the combined amount of the other fractions.pH is an important factor (but not the only one) in fixing the relative proportions of the protein fractions.More work is needed to discover the other factors involved.