Influence of Botrytis cinerea infection on Champagne wine proteins (characterized by two-dimensional electrophoresis/immunodetection) and wine foaming properties

Food Chemistry

Volumn 103, Issue 1, 2007, Pages 139-149

  Cilindre, Clara ^a   Castro, Antonio J ^a   Clément, Christophe ^a   Jeandet, Philippe ^a   Marchal, Richard ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

2 DE; Botrytis cinerea; Champagne; Foam; Gray mold; Immunoblotting; Proteins; Wine

Indexed keywords

FUNGAL PROTEIN;

ARTICLE; BACTERIAL GROWTH; BOTRYTIS CINEREA; ELECTROPHORESIS; FOAM STABILITY; FUNGUS GROWTH; GRAPE; MOULD; NONHUMAN; PH MEASUREMENT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN STABILITY; VISCOSITY; WESTERN BLOTTING; WINE; YEAST;

BOTRYOTINIA FUCKELIANA; FUNGI; VITACEAE;

EID: 33847220001     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.043     Document Type: Article

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