protein
- You have accessRestricted accessNonlinear Behavior of Protein and Tannin in Wine Produced by Cofermentation of an Interspecific Hybrid (Vitis spp.) and vinifera CultivarErin L. Norton, Gavin L. Sacks, Joey N. TalbertAm J Enol Vitic. 2020 71: 26-32 ; DOI: 10.5344/ajev.2019.19032Erin L. Norton1Department of Food Science & Human Nutrition, 536 Farm House Lane, Iowa State University, Ames 500112Midwest Grape and Wine Industry Institute, Iowa State University, Ames 50011Gavin L. Sacks3Department of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853Joey N. Talbert1Department of Food Science & Human Nutrition, 536 Farm House Lane, Iowa State University, Ames 50011
- You have accessRestricted accessAssessment of Potential Effects of Common Fining Agents Used for White Wine Protein StabilizationRicardo Chagas, Sara Monteiro, Ricardo Boavida FerreiraAm J Enol Vitic. 2012 63: 574-578 ; DOI: 10.5344/ajev.2012.12016Ricardo Chagas1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, PortugalSara Monteiro1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.Ricardo Boavida Ferreira1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal2Disease & Stress Biology Laboratory, Instituto de Tecnologia Química e Biológica, New University of Lisbon, 2781-901 Oeiras, Portugal3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.
- You have accessRestricted accessInvestigating Differences in Tannin Levels Determined by Methylcellulose and Protein PrecipitationJames F. Harbertson, Mark O. DowneyAm J Enol Vitic. 2009 60: 246-249 ; DOI: 10.5344/ajev.2009.60.2.246James F. Harbertson1Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350, and 2 Department of Primary Industries Victoria, Mildura Centre, PO Box 905, Mildura, Vic 3500 Australia.Mark O. Downey1Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350, and 2 Department of Primary Industries Victoria, Mildura Centre, PO Box 905, Mildura, Vic 3500 Australia.
- You have accessRestricted accessEffect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine FiningFernanda Cosme, Jorge M. Ricardo-da-Silva, Olga LaureanoAm J Enol Vitic. 2009 60: 74-81 ; DOI: 10.5344/ajev.2009.60.1.74Fernanda Cosme1PhD student and assistant professor, 2Associate professor of enology, and 3Investigator and professor of enology, Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal; and 4Institute for Biotechnology and Bioengineering, Center of Genetics and Biotechnology, University of Trás-os-Montes e Alto Douro, Sector de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal.Jorge M. Ricardo-da-Silva1PhD student and assistant professor, 2Associate professor of enology, and 3Investigator and professor of enology, Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal; and 4Institute for Biotechnology and Bioengineering, Center of Genetics and Biotechnology, University of Trás-os-Montes e Alto Douro, Sector de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal.Olga Laureano1PhD student and assistant professor, 2Associate professor of enology, and 3Investigator and professor of enology, Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal; and 4Institute for Biotechnology and Bioengineering, Center of Genetics and Biotechnology, University of Trás-os-Montes e Alto Douro, Sector de Enologia, Apartado 1013, 5001-801 Vila Real, Portugal.
- You have accessRestricted accessIn-line Dosing of White Wine for Bentonite Fining with Centrifugal ClarificationSimon Nordestgaard, Yap Pang Chuan, Brian O’Neill, Elizabeth Waters, Leon Deans, Peter Policki, Christopher ColbyAm J Enol Vitic. 2007 58: 283-285 ; DOI: 10.5344/ajev.2007.58.2.283Simon Nordestgaard1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Yap Pang Chuan1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Brian O’Neill1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Elizabeth Waters1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Leon Deans1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Peter Policki1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.Christopher Colby1School of Chemical Engineering, University of Adelaide, SA 5005, Australia; 2The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia; and 3Pernod Ricard Pacific, PO Box 943, Rowland Flat, SA 5532, Australia.
- You have accessRestricted accessClarification of Wines Using Polysaccharides Extracted from SeaweedsAlejandro Cabello-Pasini, Nelva Victoria-Cota, Victor Macias-Carranza, Enrique Hernandez-Garibay, Raquel Muñiz-SalazarAm J Enol Vitic. 2005 56: 52-59 ; DOI: 10.5344/ajev.2005.56.1.52Alejandro Cabello-Pasini1Instituto de Investigaciones Oceanológicas, Universidad Autónoma de Baja California, A.P. 453, Ensenada, Baja California, México 22800; 2Centro Regional de Investigación Pesquera, Km. 103 Carretera Tijuana-Ensenada, Parque Industrial Fondeport, El Sauzal, Baja California, México 22760.Nelva Victoria-Cota1Instituto de Investigaciones Oceanológicas, Universidad Autónoma de Baja California, A.P. 453, Ensenada, Baja California, México 22800; 2Centro Regional de Investigación Pesquera, Km. 103 Carretera Tijuana-Ensenada, Parque Industrial Fondeport, El Sauzal, Baja California, México 22760.Victor Macias-Carranza1Instituto de Investigaciones Oceanológicas, Universidad Autónoma de Baja California, A.P. 453, Ensenada, Baja California, México 22800; 2Centro Regional de Investigación Pesquera, Km. 103 Carretera Tijuana-Ensenada, Parque Industrial Fondeport, El Sauzal, Baja California, México 22760.Enrique Hernandez-Garibay1Instituto de Investigaciones Oceanológicas, Universidad Autónoma de Baja California, A.P. 453, Ensenada, Baja California, México 22800; 2Centro Regional de Investigación Pesquera, Km. 103 Carretera Tijuana-Ensenada, Parque Industrial Fondeport, El Sauzal, Baja California, México 22760.Raquel Muñiz-Salazar1Instituto de Investigaciones Oceanológicas, Universidad Autónoma de Baja California, A.P. 453, Ensenada, Baja California, México 22800; 2Centro Regional de Investigación Pesquera, Km. 103 Carretera Tijuana-Ensenada, Parque Industrial Fondeport, El Sauzal, Baja California, México 22760.
- You have accessRestricted accessComparison of Grape Chitinase Activities in Chardonnay and Cabernet Sauvignon with Vitis rotundifolia cv. FrySteven Van Sluyter, Michael J. Durako, Christopher J. HalkidesAm J Enol Vitic. 2005 56: 81-85 ; DOI: 10.5344/ajev.2005.56.1.81Steven Van Sluyter2Professor, Center for Marine Science and Department of Biological Sciences, 1Research Assistant, 3Associate Professor, Department of Chemistry and Biochemistry, University of North Carolina at Wilmington, 601 South College Rd., Wilmington, NC 28409.Michael J. Durako2Professor, Center for Marine Science and Department of Biological Sciences, 1Research Assistant, 3Associate Professor, Department of Chemistry and Biochemistry, University of North Carolina at Wilmington, 601 South College Rd., Wilmington, NC 28409.Christopher J. Halkides2Professor, Center for Marine Science and Department of Biological Sciences, 1Research Assistant, 3Associate Professor, Department of Chemistry and Biochemistry, University of North Carolina at Wilmington, 601 South College Rd., Wilmington, NC 28409.
- You have accessRestricted accessVariation in Berry Protein Composition of Muscadine CultivarsHifza Mazhar, Sheikh M. Basha, Jiang LuAm J Enol Vitic. 2002 53: 87-91 ; DOI: 10.5344/ajev.2002.53.1.87Hifza MazharResearch Associate and Professor, Plant Biotechnology ProgramSheikh M. Basha
- You have accessRestricted accessProtein Adsorption by Bentonite in a White Wine Model Solution: Effect of Protein Molecular Weight and Ethanol ConcentrationIsabel Achaerandio, Vesselina Pachova, Carme Güell, Francisco LópezAm J Enol Vitic. 2001 52: 122-126 ; DOI: 10.5344/ajev.2001.52.2.122Isabel AchaerandioDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Vesselina PachovaDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Carme GüellDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.Francisco LópezDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Catalunya, Spain.
- You have accessRestricted accessVarietal Differentiation of Must and Wines by Means of Protein FractionENCARNACIÓN PUEYO, MARTA DIZY, M. CARMEN POLOAm J Enol Vitic. 1993 44: 255-260 ; DOI: 10.5344/ajev.1993.44.3.255ENCARNACIÓN PUEYOInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva, 3. 28006 Madrid. Spain.MARTA DIZYInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva, 3. 28006 Madrid. Spain.M. CARMEN POLOInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva, 3. 28006 Madrid. Spain.