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Filtering by: Subject Wine -- Protein content Remove constraint Subject: Wine -- Protein content Advisor Bakalinsky, Alan Tagore Remove constraint Advisor: Bakalinsky, Alan Tagore

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  • Development of a method to measure protein in red wines : a survey of protein, mannan and tannin in Pinot noir wines

    Creator:
    Smith, Mark R.
    Abstract:
    A number of methods to isolate and quantify protein in Pinot noir wines were evaluated. The combination of precipitation by acetone containing 10% w/v trichloroacetic acid followed by quantification with the Bradford assay, reported in yeast invertase equivalents yielded the most accurate results when compared to micro-Kjeldahl analysis. The technique...
    Resource Type:
    Masters Thesis
    Full Text:
    wine used to quantify protein content was not specified, 73 liters of wine were used to obtain about

  • Yeast protein release during fermentation and aging in a model wine

    Creator:
    Rowe, Jeffrey D.
    Abstract:
    Yeast mannoproteins released during the process of aging wine on the yeast lees have been reported to make important contributions to wine quality. However, few mannoproteins have been identified in wine and their lifespan during aging is unknown. As a first step towards better understanding the contributions of yeast mannoproteins...
    Resource Type:
    Masters Thesis
    Full Text:
    presented on June 13, 2008. Title: Yeast Protein Release during Fermentation and Aging in a Model Wine