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dc.contributor.authorKemp, Belindaen
dc.contributor.authorHarrison, Rolanden
dc.contributor.authorHider, Richarden
dc.identifier.citationKemp, B.S., Harrison, R., & Hider, R.N. (2011). Effect of protein-tannin ratio and tannin concentration on the bovine serum albumin (BSA)-based precipitation method for red wine tannin concentration. Journal International des Sciences de la Vigne et du Vin, 45(1), 39-46. doi:10.20870/oeno-one.2011.45.1.1482en
dc.description.abstractAims: The main objective of the study was to ascertain whether an existing protein precipitation assay could be simply modified to determine tannin at low concentration in wines. This was achieved by mixing a greater volume of wine to a smaller, but more concentrated, volume of bovine serum albumin (BSA) to maintain the same wine-to-BSA ratio (although both the final pH and ethanol concentration varied). In addition, dilution series of each of these mixtures were prepared to investigate the effect of wine-to-BSA ratio on tannin precipitation. Methods and results: Seven New Zealand red wines were assayed according to the BSA method using a range of protein (BSA) and wine concentrations achieved by varying wine dilutions and the volume of the model wine solution. Maximum precipitation was observed at lower wine/protein ratios in diluted wines and tannin precipitation increased as protein concentration increased. It was observed that the estimation of tannin concentration in red wine is a product of tannin/protein ratio and BSA concentration. Consequently, the methylcellulose precipitation (MCP) assay was performed to independently determine tannin concentration in red wines. Results indicate that tannin/protein ratio, BSA concentration and possibly tannin composition affect BSA-tannin precipitation. Conclusion: For the BSA assay there appears to be a region of low tannin/protein ratio within which lower wine tannin concentrations can be determined. Overall it is suggested that tannin precipitation is linearly related to tannin concentration. Significance and impact of the study: Results showed the limits of the BSA method for low tannin wines and the difficulty in using the method for wines with unknown tannin concentrations.en
dc.publisherVigne et Vin Publications Internationalesen
dc.relationThe original publication is available from - Vigne et Vin Publications Internationales -
dc.rights©Vigne et Vin Publications Internationales (Bordeaux, France)en
dc.subjectbovine serum albumin (BSA)en
dc.subjectmethylcellulose precipitation (MCP)en
dc.titleEffect of protein-tannin ratio and tannin concentration on the bovine serum albumin (BSA)-based precipitation method for red wine tannin concentrationen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.subject.anzsrc070604 Oenology and Viticultureen
dc.subject.anzsrc0706 Horticultural Productionen
dc.subject.anzsrc0908 Food Sciencesen
dc.relation.isPartOfJournal International des Sciences de la Vigne et du Vinen
pubs.notesDate of acceptance: 01 Feb 2011en
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group

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