Optimisation of the Amido Black assay for determination of the protein content of grape juices and wines

While the heat/chill stability of white wines cannot be predicted from the total protein concentration, this information is useful in assessing the effectiveness of fining treatments. We have adapted the Amido Black assay for use in grape juice and wine. The response of bovine serum albumin (BSA) wa...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2001-05, Vol.81 (6), p.583-589
Main Authors: Weiss, Kathryn C, Bisson, Linda F
Format: Article
Language:English
Subjects:
Amido Black
Biological and medical sciences
Fermented food industries
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
grape
juice
protein concentration
wine
Wines and vinegars
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Summary:While the heat/chill stability of white wines cannot be predicted from the total protein concentration, this information is useful in assessing the effectiveness of fining treatments. We have adapted the Amido Black assay for use in grape juice and wine. The response of bovine serum albumin (BSA) was similar in water, model wine and model juice. The linear range of the assay (
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.847