Abstract
The extraction procedure and the effects of sodium hydroxide concentration, time, and temperature of extraction on protein extractability from wine lees were evaluated. An optimum was found for disintegrated wine lees after extraction for 30 minutes at 50°C with 0.8% sodium hydroxide at pH 12.5. The Kjeldahl protein obtained by acid precipitation (pH 3.5) of the alkaline extract represented 45% of total wine-lees protein.
- Copyright 1989 by the American Society for Enology and Viticulture
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Vol 40 Issue 1
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