TY - JOUR T1 - Estimation of Soluble Protein in Must and Wine by High-Performance Liquid Chromatography JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 241 LP - 243 DO - 10.5344/ajev.1981.32.3.241 VL - 32 IS - 3 AU - Paul J. Tyson AU - Ernesto S. Luis AU - W. Roy Day AU - Brian Walker AU - Terence H. Lee Y1 - 1981/01/01 UR - http://www.ajevonline.org/content/32/3/241.abstract N2 - 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. ER -