Wheat gluten used as a clarifying agent of red wines

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 1, 2002, Pages 177-184

  Marchal, R ^a   Marchal Delahaut, L ^a   Lallement, A ^b   Jeandet, P ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b Inst nologique de Champagne   (France)

Author keywords

Burgundy; Clarifying; Egg albumin; Fining; Gelatin; Gluten; Red wine

Indexed keywords

EGG PROTEIN; GELATIN; GLUTEN; OVALBUMIN;

ARTICLE; CHEMISTRY; CROSS REACTION; DEAMINATION; DOSE RESPONSE; DRUG PROTEIN BINDING; ELECTROPHORESIS; FERMENTATION; FOOD HANDLING; HYDROLYSIS; KINETICS; METHODOLOGY; PHOTOMETRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; STANDARD; TURBIDITY; WHEAT; WINE;

ANIMALIA; BOVINAE; TRITICUM AESTIVUM;

DEAMINATION; EGG PROTEINS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; GELATIN; GLUTEN; HYDROLYSIS; KINETICS; NEPHELOMETRY AND TURBIDIMETRY; SUPPORT, NON-U.S. GOV'T; TRITICUM; WINE;

EID: 0036006645     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0105539     Document Type: Article

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