protein stability
- You have accessRestricted accessUse of Zirconium Dioxide during Fermentation as an Alternative to Protein Fining with Bentonite for White WinesMarco Lucchetta, Kenneth F. Pocock, Elizabeth J. Waters, Matteo MarangonAm J Enol Vitic. 2013 64: 400-404 ; DOI: 10.5344/ajev.2013.12143Marco Lucchetta1Department of Agronomy, Food, Natural Resources, Animals, and Environment, Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia, University of Padua, via dell’Università 16, 35020 Legnaro, ItalyKenneth F. Pocock2The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaElizabeth J. Waters2The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia3Grape and Wine Research and Development Corporation, P.O. Box 610, Kent Town, SA 5071, Australia.Matteo Marangon2The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
- You have accessRestricted accessProtein Stabilization in a Model Wine Solution with Phytic AcidBrent C. TrelaAm J Enol Vitic. 2008 59: 312-316 ; DOI: 10.5344/ajev.2008.59.3.312Brent C. Trela1Assistant professor of enology, Texas Tech University, Dept. of Plant and Soil Science, PO Box 42122, Lubbock, Texas, 79409, and Extension specialist, Texas A&M University, Texas Cooperative Extension, Agricultural Research and Extension Center, Lubbock, TX 79403.
- You have accessRestricted accessEffect of Wine Composition on Protein StabilityPatrícia R. Mesquita, Maria A. Piçarra-Pereira, Sara Monteiro, Virgílio B. Loureiro, Artur R. Teixeira, Ricardo B. FerreiraAm J Enol Vitic. 2001 52: 324-330 ; DOI: 10.5344/ajev.2001.52.4.324Patrícia R. MesquitaInstituto Superior de Agronomia, Universidade Técnica de Lisboa, 1349-017 Lisboa, PortugalMaria A. Piçarra-PereiraSara MonteiroVirgílio B. LoureiroArtur R. Teixeira