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Filtering by: Subject Tannins Committee Member Cherian, Gita

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:

and Tannin in Pinot Noir Wines. Abstract Approved