Protein concentration and bentonite requirement in Marlborough Sauvignon Blanc wines-Reference-Cited by-同舟云学术

Protein concentration and bentonite requirement in Marlborough Sauvignon Blanc wines

Published:2013-10-09 Issue:1 Volume:20 Page:41-50
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Hung W.F.¹,Harrison R.¹,Morton J.D.¹,Trought M.C.T.²,Frost A.³

Affiliation:

1. Department of Wine, Food and Molecular Biosciences; Faculty of Agriculture and Life Sciences; Lincoln University; PO Box 84 Lincoln 7647 Canterbury New Zealand

2. The New Zealand Institute for Plant and Food Research Ltd; Marlborough Wine Research Centre; PO Box 845 Blenheim 7240 New Zealand

3. Pernod Ricard New Zealand Ltd; PO Box 331 Blenheim 7240 New Zealand

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12047/fullpdf

Reference63 articles.

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3. Immunodetection of proteins from grapes and yeast in a white wine;Dambrouck;Journal of Agricultural and Food Chemistry,2003

4. Characterization, induction by wounding and salicylic acid, and activity against Botrytis cinerea of chitinases and β-1,3-glucanases of ripening grape berries;Derckel;Physiologia Plantarum,1998

5. White wine protein analysis by capillary zone electrophoresis;Dizy;American Journal of Enology and Viticulture,1999

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