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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Bibliographic Details
Main Author: Cosme, Fernanda (author)
Other Authors: Ricardo-da-Silva, Jorge M. (author), Laureano, O. (author)
Format: article
Language:eng
Published: 2022
Subjects:
wine
protein
fining agents
proanthocyanidins
Online Access:http://hdl.handle.net/10400.5/25906
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/25906

Internet

http://hdl.handle.net/10400.5/25906

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