Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties
The cloudy aspect formed in white wines due to protein instability is a visual defect. Sodium bentonite is the most commonly used fining agent to treat this instability, but has usually a negative impact on the wine’s physicochemical and sensory characteristics. Aiming to find suitable alternatives,...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | por |
| Publicado em: |
2014
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| Texto completo: | http://hdl.handle.net/10198/9540 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/9540 |