Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6861
Título: Influence of intrinsic factors on conventional wine protein stability tests
Autor: Sarmento, M.R.
Oliveira, J.C.
Slatner, M.
Boulton, R.B.
Palavras-chave: Protein precipitation
Wine protein profile
Wine storage
Data: 2000
Editora: Elsevier
Citação: SARMENTO, M. R....[et al] - Influence of intrinsic factors on conventional wine protein stability tests. Food Control. ISSN 0956-7135. Vol. 11 (2000), p. 423-432
Resumo: The influence of intrinsic factors on the results of ethanol, tannin and heat tests, routinely used to assess wine protein stability, was studied. Experiments were performed on 23 Portuguese and Austrian wines. The factors considered were total protein content, pH, ethanol content and the amount of several relevant cations (calcium, iron, copper, sodium and potassium). The protein pro®les were analysed by HPLC fractionation. The heat test was a good indicator of total protein content while the ethanol and the tannin tests showed signi®cant interference by the other factors. A factorial design at two levels in selected samples was also performed to assess the influence of pH, storage temperature, tannin concentration and ethanol concentration on the development of turbidity. Results indicated that ethanol content had no significant infuence, and that pH and storage temperature had a significant infuence, though only when tannin was added.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6861
Versão do Editor: doi:10.1016/S0956-7135(00)00004-9
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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