Harvesting and processing sauvignon blanc effects on the protein content of juice and protein stability of wine

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Title

Harvesting and processing sauvignon blanc effects on the protein content of juice and protein stability of wine

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

The concentrations of proteins and phenolics in juices and wines from hand harvested and mechanically harvested Sauvignon Blanc grapes were determined under different grape processing conditions for two consecutive vintages (2011 and 2012). Haze-forming pathogenesis-related (PR) proteins, specifically thaumatin-like proteins (TLPs) and chitinases, were identified and quantified by RP-HPLC. Juices and wines from mechanically harvested grapes showed lower protein levels than from hand harvested...

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Format

Research Paper

Research format

Conference paper

Date created

2013-08

Creator

Tian, Bin / Harrison, Roland / Morton, James / Jaspers, MV / Grose, C / Trought, MC

URL

https://hdl.handle.net/10182/9992

Related subjects

sauvignon blanc / protein content / protein stability / harvesting / processing

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