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Wine instability. I. The importance of the wine proteins
Mesquita, P.R.; Monteiro, S.; Pereira, M.A.P.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.B.The present work consisted in the removal of protein from six Portuguese varietal wines (Fernão Pires, Assario, Tamarez, verdelho, Arinto and Moscatel)by bentonite fining and subsequent haze induction using the back-addition technique of the total protein from Fernão Pires wine.
Wine instability. II. The influence of several non-proteic components
Pereira, M.A.P.; Mesquita, P.R.; Monteiro, S.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.B.In the present work the effects on wine protein instability of wine polysaccharides, proteins of non-wine origin and alcohol were investigated.
Wine instability. III. The influence of pH
Mesquita, P.R.; Monteiro, S.; Pereira, M.A.P.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.B.In the present work the influence of pH in wine stability was investigated.
Use of immunological methods in the study of the wine proteins
Monteiro, S.; Pereira, M.A.P.; Mesquita, P.R.; Tanganho, M.C.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.B.Monteiro et al. (1999) produced antibodies against the total proteins and against individual polypeptides from a Portuguese wine. In the present work this antibodies were used to detect the presence of identical or similar proteins in distinct wines or in wines prepared from diferent grape varieties.
Analysis of the provenience of the grape proteins
Monteiro, S.; Pereira, M.A.P.; Mesquita, P.R.; Tanganho, M.C.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.A.In the present work the antibodies previsously produced (Monteiro, et al., 1999) are used to analyse the provenience of the wine proteins.
Characteristics of the wine proteins
Pereira, M.A.P.; Mesquita, P.R.; Monteiro, S.; Loureiro, V.B.; Teixeira, A.; Ferreira, R.B.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 th...
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