Search Results - "McRae, J.M."

Impact of winemaking practices on the concentration and composition of tannins in red wine by Smith, P.A, McRae, J.M, Bindon, K.A

“…This review summarises key findings from research on the impact of winemaking practices on the concentration and composition of tannins in red wines. The…”
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Predicting protein haze formation in white wines: Predicting wine protein haze by McRae, J.M., Barricklow, V., Pocock, K.F., Smith, P.A.

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Effect of white wine composition on protein haze potential: Effect of wine composition on haze formation by McRae, J.M., Schulkin, A., Dambergs, R.G., Smith, P.A.

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Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine by Sui, Y., McRae, J.M., Wollan, D., Muhlack, R.A., Godden, P., Wilkinson, K.L.

“…Background and Aims Precipitation of unstable proteins present in white wine after bottling can cause cloudiness, which is generally considered commercially…”
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Impact of winemaking practices on the concentration and composition of tannins in red wine: Impact of winemaking practices on tannins by Smith, P.A., McRae, J.M., Bindon, K.A.

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Effect of dissolved carbon dioxide on the sensory properties of still white and red wines by Gawel, R., Schulkin, A., Smith, P.A., Espinase, D., McRae, J.M.

“…Background and Aims Still wine contains a significant but sub‐saturated concentration of carbon dioxide (CO2) that remains following alcoholic fermentation…”
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Predicting protein haze formation in white wines by McRae, J.M., Barricklow, V., Pocock, K.F., Smith, P.A.

“…Background and Aims Wine protein haze formation is commonly predicted by a heat test; however, the conditions used in the test can vary widely between…”
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Effect of white wine composition on protein haze potential by McRae, J.M., Schulkin, A., Dambergs, R.G., Smith, P.A.

“…Background and Aims Haze formation in white wine is caused by protein aggregation and can be influenced by many other wine components. This study investigated…”
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Carrageenans as heat stabilisers of white wine by Ratnayake, S., Stockdale, V., Grafton, S., Munro, P., Robinson, A.L., Pearson, W., McRae, J.M., Bacic, A.

“…Background and Aims Carrageenan addition has been previously shown to remove proteins from wine and to heat stabilise wines, however, many types of…”
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