Abstract
The influence of intrinsic factors on the results of ethanol, tannin and heat tests, routinely used to assess wine protein stability, was studied. Experiments were performed on 23 Portuguese and Austrian wines. The factors considered were total protein content, pH, ethanol content and the amount of several relevant cations (calcium, iron, copper, sodium and potassium). The protein profiles were analysed by HPLC fractionation. The heat test was a good indicator of total protein content while the ethanol and the tannin tests showed significant interference by the other factors. A factorial design at two levels in selected samples was also performed to assess the influence of pH, storage temperature, tannin concentration and ethanol concentration on the development of turbidity. Results indicated that ethanol content had no significant influence, and that pH and storage temperature had a significant influence, though only when tannin was added.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.