Red wine bottle deposits, I: A predictive assay and an assessment of some factors affecting deposit formation

Australian Journal of Grape and Wine Research

Volumn 2, Issue 1, 1996, Pages 1-5

  Peng, Z ^a   Waters, E J ^a   Pocock, K F ^a   Williams, P J ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Assay; Deposit; Instability; Protein; Red wine

Indexed keywords

EID: 2842574866     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.1996.tb00091.x     Document Type: Article

References (4)

1. Pocock, K.F. and Rankine, B.C. (1973) Heat test for detecting protein instability in wine. Australian Wine, Brewing and Spirit Review 91(5), 42-43.
2. 13C NMR investigation into insoluble deposits adhering to the inner glass surface of bottled red wine. Journal of Agricultural and Food Chemistry 42, 1761-1766.
3. Waters, E.J., Peng, Z., Pocock, K.F. and Williams, P.J. (1996) Lacquer-like bottle deposits in red wine. Proceedings, 9th Australian Wine Industry Technical Conference. EdsΔ31 C.S.S. Stockley and T.H. Lee. Adelaide, Australia (Winetitles: Adelaide)
4. Waters, E.J., Peng, Z., Pocock, K.F. and Williams, P.J. (1995) Proteins in white wine, I: Procyanidin occurrence in soluble proteins and insoluble protein hazes and its relationship to protein instability. Australian Journal of Grape and Wine Research 1, 86-93.