Characteristics of the wine proteins

Pereira, M. Antonieta Piçarra; Mesquita, P.R.; Monteiro, Sara; Loureiro, Virgílio; Teixeira, Artur; Ferreira, Ricardo B.

http://hdl.handle.net/10400.11/1911

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
Characteristics of the wine proteins.pdf		1 MB	Adobe PDF	Download

Send Feedback

Authors

Pereira, M. Antonieta Piçarra

Abstract(s)

With the purpose of studying the proteins present in wines and the reason why they precipitate, during storage, causing a haze which renders these beverages of low commercial value, experiments are under way to determine the structural factors responsible for this phenomenon. In addition, a detailed structural analysis of the wine proteins will certainly help in developing methods for the specific removal of these polymers. In the present work, a single grape variety wine, Moscatel, was used.

Keywords

Wine Wine proteins

URI

http://hdl.handle.net/10400.11/1911

Citation

PEREIRA, M.A.P. [et al.] (1999) - Characteristics of the wine proteins. In TOLDRÁ, F. ; RÁMON, D. ; NAVARRO, J.L. Proceedings of the International Congress - Improved Traditional Foods for the Next Century, Valencia, 28-29 October. [S.l. : s.n.]. p. 391-394.