The effect of mechanical harvesting and transport of grapes, and juice oxidation, on the protein stability of wines
- Resource Type
- Authors
- K. F. Pocock; Elizabeth J. Waters
- Source
- Australian Journal of Grape and Wine Research. 4:136-139
- Subject
- Wine
Protein content
Protein stability
Chemistry
Bentonite
food and beverages
Heat stability
Skin contact
Food science
Horticulture
- Language
- ISSN
- 1755-0238
1322-7130
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.