Protein haze formation in wines revisited. The stabilising effect of organic acids
The effect on the wine protein haze potential of five organic acids commonly encountered in wines (L(+)- tartaric, L( )-malic, citric, succinic and gluconic acids) was assessed. All five acids, tested at 20 mM, reduced dramatically the haze potential of proteins, either in wine or dissolved in water...
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| Other Authors: | , , , |
| Format: | article |
| Language: | eng |
| Published: |
2010
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.5/2702 |
| Country: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/2702 |