Quantification of protein by acid hydrolysis reveals higher than expected concentrations in red wines: Implications for wine tannin concentration and colloidal stability
Stella Kassara, Erin L. Norton, Agnieszka Mierczyńska-Vasilev, Gavin L. Sacks, Keren A. Bindon
Topics & Concepts
WineTanninChemistryHydrolysisProtein precipitationChromatographyPrecipitationEthanolWinemakingFood scienceBiochemistryHigh-performance liquid chromatographyMeteorologyPhysicsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchMeat and Animal Product Quality