Abstract
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.
- Copyright 1965 by the American Society for Enology and Viticulture
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Vol 16 Issue 2
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