Research Paper
Extraction of pathogenesis-related proteins and phenolics in Sauvignon Blanc as affected by grape harvesting and processing conditions
About this item
- Title
- Extraction of pathogenesis-related proteins and phenolics in Sauvignon Blanc as affected by grape harvesting and processing conditions
- Content partner
- Lincoln University
- Collection
- Lincoln University Research Archive
- Description
Thaumatin-like proteins (TLPs) and chitinases are the two main groups of pathogenesisrelated (PR) proteins found in wine that cause protein haze formation. Previous studies have found that phenolics are also involved in protein haze formation. In this study, Sauvignon Blanc grapes were harvested and processed in two vintages (2011 and 2012) by three different treatments: (1) hand harvesting with whole bunch press (H-WB); (2) hand harvesting with destem/crush and 3 h skin contact (H-DC-3); and...
- Format
- Research Paper
- Research format
- Journal article
- Date created
- 2017-07-12
- Creator
- Tian, Bin / Harrison, Roland / Morton, James / Jaspers, MV / Hodge, S / Grose, C / Trought, MCT
- URL
- https://hdl.handle.net/10182/8335
- Related subjects
- bentonite / harvesting / pathogenesis-related (PR) proteins / phenolics / processing / grape harvesting / Sauvignon Blanc / Humans / Vitis / Phenols / Plant Proteins / Plant Extracts / Fermentation / Solubility / Pressure / Agriculture / Wine / Medicinal and biomolecular chemistry / Organic chemistry
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© 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). https://creativecommons.org/licenses/by/4.0/ Attribution (With the exceptions noted in http://researcharchive.lincoln.ac.nz/page/rights, this metadata is available under a Creative Commons Zero license.)
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