PT  - JOURNAL ARTICLE
AU  - R. H. Moretti
AU  - H. W. Berg
TI  - Variability Among Wines to Protein Clouding
AID  - 10.5344/ajev.1965.16.2.69
DP  - 1965 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 69--78
VI  - 16
IP  - 2
4099  - http://www.ajevonline.org/content/16/2/69.short
4100  - http://www.ajevonline.org/content/16/2/69.full
SO  - Am J Enol Vitic.1965 Jan 01; 16
AB  - There are four major protein fractions in wines. One of these fractions is more heat-labile than the others and has a lower isoelectric point. Protein stability in wines is apparently a function of the ratio of the amount of this fraction to the combined amount of the other fractions.pH is an important factor (but not the only one) in fixing the relative proportions of the protein fractions.More work is needed to discover the other factors involved.