Wine Chemistry and Biochemistry

(Steven Felgate) #1

6C Proteins 227


Girbau, T., Stummer, B.E., Pocock, K.F., Baldock, G.A., Scott, E.S., & Waters, E.J. (2004). The
effect ofUncinula necator(powdery mildew) andBotrytis cinereainfection of grapes on the
levels of haze-forming pathogenesis-related proteins in grape juice and wine.Aust. J. Grape
Wine Res., 10, 125–133
Girbau-Sola, T., Lopez-Tamames, E., Bujan, J., & Buxaderas, S. (2002). Foam aptitudeof Trepat
and Monastrell red varieties in Cava elaboration. 1 Base wine characteristics.J. Agric. Food
Chem., 50, 5596–5599
Gougeon, R.D., Reinholdt, M., Delmotte, L., Miehe-Brendle, J., Ch ́ezeau, J.M., Le Dred, R., Mar-
chal, R., & Jeandet, P. (2002). Direct observation of polylysine side-chain interaction with
smectites interlayer surfaces through^1 H-^27 Al heteronuclear correlation NMR spectroscopy.
Langmuir, the American Chemical Society Journal of Surfaces and Colloids, 18, 3396–3398
Gougeon, R.D., Soulard, M., Reinholdt, M., Miehe-Brendle, J., Ch ́ezeau, J.M., Le Dred, R., Mar-
chal, R., & Jeandet, P. (2003). Polypeptide adsorption onto a synthetic montmorillonite: A
combined solid-state NMR, X-ray diffraction, thermal analysis and N 2 adsorption study.Eur.
J. Inorg. Chem., 2003, 1366–1372
Hayasaka, Y., Adams, K.S., Pocock, K.F., Baldock, G.A., Waters, E.J., & Hoj, P.B. (2001).
Use of electrospray mass spectrometry for mass determination of grape (Vitis vinifera)juice
pathogenesis-related proteins: A potential tool for varietal differentiation.J. Agric. Food Chem.,
49 , 1830–1839
Høj, P.B., Tattersall, D.B., Adams, K., Pocock, K.F., Hayasaka, Y., van Heeswijck, R., & Waters,
E.J. (2000). The ‘haze protiens’ of wine-a summary of properties, factors affecting their accu-
mulation in grapes, and the amount of bentonite required for their removal from wine. Pro-
ceedings of the ASEV 50th Anniversary Annual Meeting; June 19–23, 2000; Davis, California,
Davis, California, American Society for Enology and Viticulture
Hsu, J.C., & Heatherbell, D.A. (1987a). Isolation and characterization of soluble proteins in grapes,
grape juice and wine.Am. J. Enol. Vitic., 38, 6–10
Hsu, J.C., & Heatherbell, D.A. (1987b). Heat-unstable proteins in wine. I. Characterization and
removal by bentonite fining and heat treatment.Am. J. Enol. Vitic., 38, 11–16
Jacobs, A.K., Dry, I.B., & Robinson, S.P. (1999). Induction of different pathogenesis-related
cDNAs in grapevine infected with powdery mildew and treated with ethephon.Plant Pathol.,
48 , 325–336
Jayasankar, S., Li, Z., & Gray, D.J. (2003). Constitutive expression ofVitis viniferathaumatin-like
protein after in vitro selection and its role in anthracnose resistance.Funct. Plant Biol., 30,
1105–1115
Jones, P.R., Gawel, R., Francis, I.L., & Waters, E.J. (2008). The influence of interactions between
major white wine components on the aroma, flavour and texture of model white wine.Food
Qual. Prefer, 19, 596–607
Koch, J., & Sajak, E. (1959). A review and some studies on grape protein.Am. J. Enol. Vitic., 10,
114–123
Kunz, W., Henle, J., & Ninham, B.W. (2004). ‘Zur Lehre von der Wirkung der Salze’ (about the
science of the effect of salts): Franz Hofmeister’s historical papers.Curr. Opin. Coll. Interface
Sci., 9, 19–37
Kwon, S.W. (2004). Profiling of soluble proteins in wine by nano-high-performance liquid chro-
matography/tandem mass spectrometry.J. Agric. Food Chem., 52, 7258 – 7263
Lee, T. (1986). Proteininstability: nature, characterization and removal by bentonite
Leiper, K.A., Stewart, G.G., McKeown, I.P., Nock, T., & Thompson, M.J. (2005). Optimising beer
stabilisation by the selective removal of tannoids and sensitive proteins.J. I. Brewing, 111,
118–127
Leske, P.A., Bruer, N.G.C., & Capdeboscq, V. (1995). An evaluation of some characteristics of
commercial bentonites.Wine Industry J., 10, 73–77
Liger-Belair, G. (2005). The physics and chemistry behind the bubbling properties of Champagne
and sparkling wines: A state-of-the-art review.J. Agric. Food Chem., 53, 2788–2802
Madigan, D., Byrne, H., Matthews, S., Kelly, R., McEnroe, C., & Harmey, D. (2000). Studies on
the effects of common process variables on the colloidal stability of beer.J. Am. Soc. Brew.
Chem., 58, 160–164

Free download pdf