A novel preparation technique of red (sparkling) wine for protein analysis

Keyphrases

• Ammonium Acetate 50%
• Background Noise 50%
• Dialysis 50%
• Enological Parameters 50%
• Foam Stability 50%
• Freeze-drying 50%
• Grape By-products 50%
• Haze Formation 50%
• High Content 50%
• Matrix-assisted Laser Desorption Ionization-time of Flight Mass Spectrometry (MALDI-TOF MS) 100%
• Phenol Removal 50%
• Phenolic Compounds 50%
• Preparation Method 100%
• Preparation Protocol 50%
• Protein Analysis 100%
• Protein Bands 50%
• Protein Precipitation 50%
• Proteomic Analysis 50%
• Proteomic Study 50%
• Red Sparkling Wines 100%
• Red Wine 50%
• Sample Preparation 50%
• SDS-PAGE Analysis 50%
• SDS-PAGE Gel 50%
• Signal Intensity 50%
• Signal-to-noise Ratio 50%
• Sparkling Wine 100%
• Spectral Analysis 50%
• Water-saturated 50%
• Wine Proteins 50%

Food Science

• Enological Parameters 25%