Interactions between protein fining agents and proanthocyanidins

A comparative fining trial was conducted in a laboratory scale to study the influence of protein fining agents on proanthocyanidins, colour and browning potential of white wine. The monomeric flavanols were significantly depleted by casein, and gelatine with low molecular weight (MW) distribution, a...

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Bibliographic Details
Main Author: Cosme, F. (author)
Other Authors: Ricardo-da-Silva, Jorge M. (author), Laureano, Olga (author)
Format: article
Language:eng
Published: 2013
Subjects:
white wine
fining
fining agents
polyphenols
proanthocyanidins
thiolysis
turbidity
colour
browning
Online Access:http://hdl.handle.net/10400.5/5631
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/5631

Internet

http://hdl.handle.net/10400.5/5631

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