Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining
The effect of several proteins on three main wine proanthocyanidin containing fractions with the mean degree of polymerization (mDP) of 1.5 (FI), 3.4 (FII), and 4.9 (FIII) was studied. Although casein and potassium caseinate showed similar molecular weight (MW) distribution, casein decreased the FI...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2022
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/25906 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/25906 |