Free and bound calcium content in wine: possible monitoring of protein haze formation.
1987
Scollary G.
Free calcium content varied from 12 to 45 percent in several commercial table wines. Free calcium decreased on heating for 3 wine samples. No definite conclusion could be drawn for the role of calcium in protein instability.
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Bibliographic information
Pagination
v.25-26
Other Subjects
Proteinas
Language
English
Note
1 table, 2 fig., 7 ref. AVAILABILITY: AGRIS/ABOA Coordinator, CSIRO Inf. Services, POB 89, East Melbourne VIC 3002 Australia.
Type
Journal Article; Journal Part
Source
Australian-Grapegrower-and-Winemaker (Australia). (Feb 1987). (no.278) p. 25-26.
Corporate Author
Melbourne College of Advanced Education (Australia). Dept. of Chemistry and Physics
2012-11-15
AGRIS AP
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