Abstract
A research program aimed at better understanding of protein turbidity in wines studied the protein content and amino acid composition of total fractions of grape musts from 14 varieties. The proteins extracted from the must of Malvasia Istriana were separated by column electrofocusing: eight fractions were obtained at different pH, and amino acid composition was determined for each fraction. The amino acid pattern and pH of the single fractions were highly correlated.
- Accepted April 1977.
- Published online January 1977
- Copyright 1977 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.
Vol 28 Issue 4
Jump to section
Related Articles
Cited By...
More from this TOC section
Similar Articles
