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Mendeley readers
Attention Score in Context
| Title |
Roles of Grape Thaumatin-like Protein and Chitinase in White Wine Haze Formation
|
|---|---|
| Published in |
Journal of Agricultural & Food Chemistry, December 2010
|
| DOI | 10.1021/jf1038234 |
| Pubmed ID | |
| Authors |
Matteo Marangon, Steven C. Van Sluyter, Karlie A. Neilson, Cherrine Chan, Paul A. Haynes, Elizabeth J. Waters, Robert J. Falconer |
| Abstract |
Grape chitinase was found to be the primary cause of heat-induced haze formation in white wines. Chitinase was the dominant protein in a haze induced by treating Sauvignon blanc wine at 30 °C for 22 h. In artificial wines and real wines, chitinase concentration was directly correlated to the turbidity of heat-induced haze formation (50 °C for 3 h). Sulfate was confirmed to have a role in haze formation, likely by converting soluble aggregates into larger visible haze particles. Thaumatin-like protein was detected in the insoluble fraction by SDS-PAGE analysis but had no measurable impact on turbidity. Differential scanning calorimetry demonstrated that the complex mixture of molecules in wine plays a role in thermal instability of wine proteins and contributes additional complexity to the wine haze phenomenon. |
Mendeley readers
The data shown below were compiled from readership statistics for 98 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Chile | 1 | 1% |
| Spain | 1 | 1% |
| United States | 1 | 1% |
| Unknown | 95 | 97% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 15 | 15% |
| Student > Master | 15 | 15% |
| Researcher | 13 | 13% |
| Student > Bachelor | 11 | 11% |
| Student > Doctoral Student | 9 | 9% |
| Other | 26 | 27% |
| Unknown | 9 | 9% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 47 | 48% |
| Chemistry | 11 | 11% |
| Biochemistry, Genetics and Molecular Biology | 5 | 5% |
| Engineering | 4 | 4% |
| Chemical Engineering | 3 | 3% |
| Other | 7 | 7% |
| Unknown | 21 | 21% |
Attention Score in Context
This research output has an Altmetric Attention Score of 3. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 29 June 2015.
All research outputs
#8,535,684
of 25,377,790 outputs
Outputs from Journal of Agricultural & Food Chemistry
#6,704
of 19,056 outputs
Outputs of similar age
#57,650
of 190,773 outputs
Outputs of similar age from Journal of Agricultural & Food Chemistry
#43
of 108 outputs
Altmetric has tracked 25,377,790 research outputs across all sources so far. This one is in the 43rd percentile – i.e., 43% of other outputs scored the same or lower than it.
So far Altmetric has tracked 19,056 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 7.7. This one is in the 34th percentile – i.e., 34% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 190,773 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 25th percentile – i.e., 25% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 108 others from the same source and published within six weeks on either side of this one. This one is in the 20th percentile – i.e., 20% of its contemporaries scored the same or lower than it.