PT  - JOURNAL ARTICLE
AU  - J. R. Powers
AU  - C. W. Nagel
AU  - K. Weller
TI  - Protein Removal from a Wine by Immobilized Grape Proanthocyanidins
AID  - 10.5344/ajev.1988.39.2.117
DP  - 1988 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 117--120
VI  - 39
IP  - 2
4099  - http://www.ajevonline.org/content/39/2/117.short
4100  - http://www.ajevonline.org/content/39/2/117.full
SO  - Am J Enol Vitic.1988 Jan 01; 39
AB  - Proanthocyanidins from grapes were isolated and immobilized on agarose. The immobilized proanthocyanidins bound proteins from an unfined Gewürztraminer wine, resulting in a protein-stable wine as judged by a TCA turbidity test. Several regenerating solvents for the proanthocyanidins-agarose column were investigated, with alkaline solutions being most effective. As a means of achieving protein stability in wine, the use of immobilized proanthocyanidins is apparently limited by reduction in protein-binding capacity after a small number of regeneration cycles.