Abstract
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 albumin, is eluted from this column with linear response to a concentration of 1 g/L. Protein is separated from other UV absorbing components of must and wine and estimated at 280 nm on a Waters Protein Separation System with a 0.1-M ammonium acetate mobile phase containing 10% glycerol. The method is now used routinely for estimation of protein in must and wine.
- Received March 1980.
- Revision received March 1981.
- Accepted April 1981.
- Published online January 1981
- Copyright 1981 by the American Society for Enology and Viticulture
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Vol 32 Issue 3
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