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Proceedings of a conference held in Mragowo Poland, from the 18th to 20th may, 1998, under the title "Structure and Functionality of Food Products".
Aplicação de técnicas imunológicas no estudo das proteínas de castas e vinhos do Dão
In the present work the effects on wine protein instability of wine polysaccharides, proteins of non-wine origin and alcohol were investigated.
In the present work the influence of pH in wine stability was investigated.
The present work consisted in the removal of protein from six Portuguese varietal wines (Fernão Pires, Assario, Tamarez, verdelho, Arinto and Moscatel)by bentonite fining and subsequent haze induction using the back-addition technique of the total protein from Fernão Pires wine.
Monteiro et al. (1999) produced antibodies against the total proteins and against individual polypeptides from a Portuguese wine. In the present work this antibodies were used to detect the presence of identical or similar proteins in distinct wines or in wines prepared from diferent grape varieties.
In the present work the antibodies previsously produced (Monteiro, et al., 1999) are used to analyse the provenience of the wine proteins.
With the purpose of studying the proteins present in wines and the reason why they precipitate, during storage, causing a haze which renders these beverages of low commercial value, experiments are under way to determine the structural factors responsible for this phenomenon. In addition, a detailed structural analysis of the wine proteins will certainly help in developing methods for the specific removal of these polymers. In the present work, a single grape variety wine, Moscatel, was used.
Este trabalho teve como objetivo o estudo das proteínas de um vinho branco produzido a partir de uvas da casta Assario Branco, aplicando técnicas imunológicas e ensaios de imunodeteção, para tentar determinar a proveniência das proteínas dos vinhos.
Proceedings of a conference held in Mragowo, Poland, from the 18th to 20th may, 1998, under the title "Structure and Functionality of Food Products".
