Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava)

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 148-155

  Vanrell, Guillem ^a   Canals, Roser ^a   Esteruelas, Mireia ^a   Fort, Francesca ^a   Canals, Joan M ^a   Zamora, Fernando ^a  

^a Facultat d'Enologia de Tarragona   (Spain)

Author keywords

Bentonite; Foam; FPLC; Mosalux; Proteins; Sparkling wine

Indexed keywords

BENTONITE; PROTEIN;

AFFINITY CHROMATOGRAPHY; ALCOHOLIC BEVERAGE; ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; FAST PROTEIN LIQUID CHROMATOGRAPHY; FOAM; FOAMING; GEL FILTRATION CHROMATOGRAPHY; ION EXCHANGE CHROMATOGRAPHY; MEASUREMENT; MOLECULAR WEIGHT; PROTEIN CONTENT; SAMPLING; SPAIN; SPARKLING WINE; WINE;

EID: 34147173332     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.014     Document Type: Article

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