https://socictopen.socict.org/files/original/4bbc50ba237bfd29919e4b59733fd675.pdf f6c025e205ef78d6ad5040129a28d42c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Impact of white wine macromolecules on fractionation performance of ultrafiltration membranes Creator An entity primarily responsible for making the resource Johannes de Bruijn, José Martínez-Oyanedel, Cristina Loyola, Francisco Lobos, Javier Seiter, Ricardo Pérez Description An account of the resource Aim: The aim of this study was to investigate the performance of ultrafiltration (UF) membranes to achieve a selective separation of macromolecules from Sauvignon blanc wine into stable and unstable fractions and to characterize the main compounds separated. Methods and results: The macromolecules from two Sauvignon blanc wines (Curicó Valley and Casablanca Valley, Chile) were separated by a cascade of UF membranes into three nominal fractions (10-30, 30-100 and 100-300 kDa). These fractions were characterized by native and SDS electrophoresis and membrane performance was evaluated by protein rejection and transmission. Separation by UF allowed the concentration of thermally unstable proteins in the 10-30 kDa retentate fraction, increasing heat induced haze by 8.9 fold, while heat stable glycoproteins were concentrated into the 100-300 kDa retentate fraction, reducing heat induced haze by 5.3 fold compared to unfiltered wine. The retention of high macromolecular species by the UF membrane with a 100 kDa molecular weight cut-off contributed to increased protein aggregation in the filtered wines. Conclusion: The concentration and purification of anti-hazing compounds by membrane filtration seem to be a new technology to improve the protein stability of white wines. Significance and impact of the study: Specific wine proteins are responsible for wine instability, resulting in haze formation in white wines. On the other hand, glycoproteins prevent protein aggregation and precipitation, thereby improving wine stability. Fractionation of wine macromolecules by UF membranes may help us to improve our knowledge about the contribution of specific proteins and glycoproteins to the haze stability of white wines. Date A point or period of time associated with an event in the lifecycle of the resource 2011 Subject The topic of the resource Haze, fractionation, glycoprotein, protein, ultrafiltration, white wine Identifier An unambiguous reference to the resource within a given context 10.20870/oeno-one.2011.45.3.1493 Source A related resource from which the described resource is derived OENO One Publisher An entity responsible for making the resource available International Viticulture and Enology Society Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Agriculture, Botany Relation A related resource <a href="https://oeno-one.eu/article/view/1493" target="_blank" rel="noreferrer noopener">https://oeno-one.eu/article/view/1493</a>