Influence of wine pH and ethanol content on the fining efficacy of proteins from winemaking by-products

Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to m...

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Bibliographic Details
Main Author: Baca-Bocanegra, Berta (author)
Other Authors: Gonçalves, Sandra (author), Nogales-Bueno, Julio (author), Mansinhos, Inês (author), Heredia, Francisco José (author), Hernández-Hierro, José Miguel (author), Romano, A. (author)
Format: article
Language:por
Published: 2022
Subjects:
Red wine
Grape seed protein
Winemaking by-product
Fining
Phenolic compounds
Antioxidant activity
Online Access:http://hdl.handle.net/10400.1/17995
Country:Portugal
Oai:oai:sapientia.ualg.pt:10400.1/17995

Internet

http://hdl.handle.net/10400.1/17995

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