RT Journal Article
SR Electronic
T1 Protein Removal from a Wine by Immobilized Grape Proanthocyanidins
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 117
OP 120
DO 10.5344/ajev.1988.39.2.117
VO 39
IS 2
A1 J. R. Powers
A1 C. W. Nagel
A1 K. Weller
YR 1988
UL http://www.ajevonline.org/content/39/2/117.abstract
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.