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The effect of mechanical harvesting and transport of grapes, and juice oxidation, on the protein stability of wines

The effect of mechanical harvesting and transport of grapes, and juice oxidation, on the protein... The concentration of haze‐forming protein was determined in wines made from Sauvignon Blanc grapes harvested by hand or machine and transported for up to 400 km. The effect of oxidation of juice from mechanically harvested fruit on the concentration of haze‐forming proteins was also investigated. Wines made from mechanically harvested, long‐distance transported fruit contained more heat‐unstable protein, and required fining with twice as much bentonite to ensure heat stability as wines made from hand‐picked fruit. Juice oxidation had little effect on protein content of the juice or of the wine made from it. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

The effect of mechanical harvesting and transport of grapes, and juice oxidation, on the protein stability of wines

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References (19)

Publisher
Wiley
Copyright
Copyright © 1998 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/j.1755-0238.1998.tb00142.x
Publisher site
See Article on Publisher Site

Abstract

The concentration of haze‐forming protein was determined in wines made from Sauvignon Blanc grapes harvested by hand or machine and transported for up to 400 km. The effect of oxidation of juice from mechanically harvested fruit on the concentration of haze‐forming proteins was also investigated. Wines made from mechanically harvested, long‐distance transported fruit contained more heat‐unstable protein, and required fining with twice as much bentonite to ensure heat stability as wines made from hand‐picked fruit. Juice oxidation had little effect on protein content of the juice or of the wine made from it.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Oct 1, 1998

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