Clarification of Muscat musts using wheat proteins and the flotation technique

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 7, 2003, Pages 2040-2048

  Marchal, Richard ^a   Lallement, Armelle ^b   Jeandet, Philippe ^a   Establet, Gérard ^c  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b Inst nologique de Champagne   (France)

^c La Cave de Die Jaillance ^*  (France)

Author keywords

Bentonite; Flotation; Gelatin; Muscat; Must; Vegetable proteins; Wheat gluten

Indexed keywords

GELATIN; GLUTEN; VEGETABLE PROTEIN;

ARTICLE; FERMENTATION; FLOCCULATION; FLOTATION; TURBIDITY; WHEAT; WINE;

BENTONITE; FERMENTATION; FOOD HANDLING; FRUIT; GELATIN; GLUTEN; PLANT PROTEINS; TRITICUM; VITIS; WINE;

ANIMALIA; BOVINAE; TRITICUM AESTIVUM;

EID: 0242669346     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0207833     Document Type: Article

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