The extraction procedure and the effects of sodium hydroxide concentration, time, and
temperature of extraction on protein extractability from wine lees were evaluated. An …

The inadequacies of current methods of measuring proteins in white wines are briefly
discussed, and measurement by gel column analysis, with ultraviolet detection at 280 nm, is …

In order to develop a procedure for protein recovery and quantification in wines, known
amounts of bovine serum albumin (BSA) were added to samples of protein-free wine …

To study the effect on stability of the various protein fractions present in wines a technique
for purification and fractionation of the proteins was developed. This involved dialysis, gel …

Estimation of total soluble protein in must and wine by high-performance liquid
chromatography is achieved with a size exclusion column. A protein standard, bovine serum …

Soluble protein in juice and wine increased with increasing grape maturity for both White
Riesling (WR) and Gewürztraminer (GZ). It tended to decrease during fermentation. Protein …

This paper proposes a method, using FPLC, for separating white wine proteins into several
fractions. Gel filtration followed by cationic exchange were used for quantifying and …

The investigation, still incomplete, indicates that wine protein is of rather complex structure.
The Voit-N, when multiplied by 6.25, can be used to calculate the" crude protein" of wine but …

The Coomassie brilliant blue G-250 assay was evaluated for its ability to estimate the
soluble protein concentration in Gewürztraminer, White Riesling, and Chenin blanc wines …

In order to develop a procedure for protein recovery and quantification in wines, known
amounts of bovine serum albumin (BSA) were added to samples of protein-free wine …