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Advisor(s)
Abstract(s)
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.
Description
Keywords
Protein precipitation Wine protein profile Wine storage
Pedagogical Context
Citation
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
Publisher
Elsevier