RT Journal Article SR Electronic T1 Protein Stabilization in a Model Wine Solution with Phytic Acid JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 312 OP 316 DO 10.5344/ajev.2008.59.3.312 VO 59 IS 3 A1 Brent C. Trela YR 2008 UL http://www.ajevonline.org/content/59/3/312.abstract AB An alternative method of standard protein (bovine serum albumin) stabilization for a model wine solution was investigated at laboratory scale using phytic acid, a form of phosphorus storage in plants. At BSA concentrations of 1,000 mg/L and 200 mg/L, treatments with increasing doses of phytic acid resulted in significant BSA reductions or its complete removal without changing the pH. However, the effects on both the sensory perception and the long-term stability of wines treated with phytic acid need to be determined under actual winemaking conditions.