protein
- You have accessRestricted accessHeat Haze Characteristics of Fractionated Wine ProteinsE. J. Waters, W. Wallace, P. J. WilliamsAm J Enol Vitic. 1991 42: 123-127 ; DOI: 10.5344/ajev.1991.42.2.123E. J. WatersThe Australian Wine Research Institute, Glen Osmond 5064, South AustraliaW. Wallace
- You have accessRestricted accessPossible Protein-Polysaccharide Complexes in Red WinesJ.-M. Brillouet, M.-P. Belleville, M. MoutounetAm J Enol Vitic. 1991 42: 150-152 ; DOI: 10.5344/ajev.1991.42.2.150J.-M. BrillouetInstitut National de la Recherche Agronomique, Institut des Produits de la Vigne, Laboratoire des Polymeres et des Techniques Physico-Chimiques, 2 Place Viala, F-34060 Montpellier France.M.-P. BellevilleInstitut National de la Recherche Agronomique, Institut des Produits de la Vigne, Laboratoire des Polymeres et des Techniques Physico-Chimiques, 2 Place Viala, F-34060 Montpellier France.M. MoutounetInstitut National de la Recherche Agronomique, Institut des Produits de la Vigne, Laboratoire des Polymeres et des Techniques Physico-Chimiques, 2 Place Viala, F-34060 Montpellier France.
- You have accessRestricted accessExtraction of Protein From Wine LeesVito SciancaleporeAm J Enol Vitic. 1989 40: 65-66 ; DOI: 10.5344/ajev.1989.40.1.65Vito SciancaleporeIstituto di Industrie Agrarie, Università degli Studi di Bari, via Amendola 165/a, 70126 Bari, Italy.
- You have accessRestricted accessAdsorption of Protein by Bentonite in a Model Wine SolutionW. Henry Blade, Roger BoultonAm J Enol Vitic. 1988 39: 193-199 ; DOI: 10.5344/ajev.1988.39.3.193W. Henry BladeWines and Spirits, Pepsico, Inc., Valhalla, NY 10595