Characteristics of the wine proteins

• Author(s): Pereira, M.A.P. ; Mesquita, P.R. ; Monteiro, S. ; Loureiro, V.B. ; Teixeira, A. ; Ferreira, R.B.
• Date: 1999
• Persistent ID: http://hdl.handle.net/10400.11/1911
• Origin: Repositório Científico do Instituto Politécnico de Castelo Branco
• Subject(s): Wine; Wine proteins
• Document Type: Conference Object
• Language: English

Description

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.