Abstract
The influence of cultivar, growing region and method of vinification (industrial vs. laboratory) on the protein profiles of white wines of Portuguese and Austrian origin was comparatively analysed. The profiles were obtained by fractionation of the wine samples using anion exchange HPLC, resulting in fifteen fractions. A principal component analysis (PCA) was performed by considering the percentual peak area as the input factor and the results showed that there is a relationship between the occurrence of some of the protein fractions identified. Clustering techniques indicated that cultivars and the region of production were the factors that had a significant influence on the protein profile of a given wine, the former being particularly predominant.
| Original language | English |
|---|---|
| Pages (from-to) | 759-766 |
| Number of pages | 8 |
| Journal | International Journal of Food Science and Technology |
| Volume | 36 |
| Issue number | 7 |
| DOIs | |
| Publication status | Published - 2001 |
Keywords
- Cluster analysis
- Cultivar
- Portuguese wines
- Wine stability
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