Wine Chemistry and Biochemistry

214 E.J. Waters and C.B. Colby taste of wines (Jones et al. 2008; Peng et al. 1997), on bubble persistence and bead in sparkling ...

6C Proteins 215 6C.3 Characterization of Wine Proteins 6C.3.1 Size In the 1960s, electrophoresis enabled separation of different ...

216 E.J. Waters and C.B. Colby short term and survive the vinification process. It is, therefore, not surprising that wine prote ...

6C Proteins 217 during ripening, it can be presumed thatthe haze forming potential increases as ripening proceeds (Murphey et al ...

218 E.J. Waters and C.B. Colby the berries. Similar although less dramatic trends of reductions in protein levels were seen in l ...

6C Proteins 219 to double the amount of bentonite required for prevention of protein haze when compared to fruit harvested by ha ...

220 E.J. Waters and C.B. Colby between 9 vol.% and 13 vol.% ethanol may be enough to affect the tertiary structure and/or aggreg ...

6C Proteins 221 depletion (across all protein fractions) observed in this study corresponded linearly with the level of bentonit ...

222 E.J. Waters and C.B. Colby sodium carbonate and photo-oxidation with UV radiation was found to be effective in removing resi ...

6C Proteins 223 6C.7 Improving Bentonite Efficiency As well as the perceived but questionable adverse sensory effects of bentoni ...

224 E.J. Waters and C.B. Colby 6C.7.2 Selecting an Appropriate Bentonite Type Sodium (Na) bentonites swell more than calcium (Ca ...

6C Proteins 225 by some wineries and anecdotal reports suggest that commercial applications are growing. Results obtained from p ...

226 E.J. Waters and C.B. Colby References Achaerandio, I., Pachova, V., G ̈uell, C., & L ́opez, F. (2001). Protein adsorptio ...

6C Proteins 227 Girbau, T., Stummer, B.E., Pocock, K.F., Baldock, G.A., Scott, E.S., & Waters, E.J. (2004). The effect ofUnc ...

228 E.J. Waters and C.B. Colby Manteau, S., Lambert, B., Jeandet, P., & Legendre, L. (2003). Changes in chitinase and thauma ...

6C Proteins 229 Pocock, K.F., & Waters, E.J. (2006). Protein haze in bottled white wines: how well do stability tests and be ...

230 E.J. Waters and C.B. Colby Tattersall, D.B., Pocock, K.F., Hayasaka, Y., Adams, K., van Heeswijck, R., Waters, E.J., & H ...

Chapter 7 Carbohydrates M. Luz Sanz and Isabel Mart ́ınez-Castro Contents 7.1 Introduction........................ ............. ...

232 M. Luz Sanz and Isabel Mart ́ınez-Castro 7.2 Chemical Structure Monosaccharides are the basic pieces which constitute all hi ...

7 Carbohydrates 233 CHO H OH HO H H OH H OH CH 2 OH O HO HO OH OH OH O HO HO OH OH OH OH OH HO HO O HO OH H O OH HO O HO a-D-Glu ...