Study of wine proteins by immunological methods. I - Production of highly speci...

• Autor(es): Monteiro, S. ; Pereira, M.A.P. ; Tanganho, M. ; Loureiro, V.B. ; Teixeira, A. ; Ferreira, R.B.
• Data: 1998
• Identificador Persistente: http://hdl.handle.net/10400.11/1914
• Origem: Repositório Científico do Instituto Politécnico de Castelo Branco
• Assunto(s): Wine; Wine proteins
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

Proceedings of a conference held in Mragowo, Poland, from the 18th to 20th may, 1998, under the title "Structure and Functionality of Food Products". 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, polyclonal antibodies were raised in rabbits against specific proteins as well as against the whole protein fraction from the Assario wine.