Resumen de The effect of mechanical harvesting and transport of grapes, and juice oxidation, on the protein stability of wines

K. F. Pocock, Elizabeth J. Waters

• The concentration of haze‐forming protein was determined in wines made from Sauvignon Blanc grapes harvested by hand or machine and transported for up to 400 km. The effect of oxidation of juice from mechanically harvested fruit on the concentration of haze‐forming proteins was also investigated. Wines made from mechanically harvested, long‐distance transported fruit contained more heat‐unstable protein, and required fining with twice as much bentonite to ensure heat stability as wines made from hand‐picked fruit. Juice oxidation had little effect on protein content of the juice or of the wine made from it.