Interactions between protein fining agents and proanthocyanidins in white wine

Food Chemistry

Volumn 106, Issue 2, 2008, Pages 536-544

  Cosme, F ^a   Ricardo da Silva, J M ^a   Laureano, O ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Browning; Colour; Fining; Fining agents; Polyphenols; Proanthocyanidins; Protein; Thiolysis; Turbidity; White wine

Indexed keywords

CASEIN; COLLAGEN DERIVATIVE; FLAVAN 3 OL; FLAVANOL DERIVATIVE; GELATIN; ISINGLASS; OVALBUMIN; POTASSIUM CASEINATE; PROANTHOCYANIDIN DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; ISOELECTRIC POINT; MOLECULAR WEIGHT; POLYMERIZATION; PROTEIN INTERACTION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STRUCTURE ANALYSIS; TURBIDITY; WINE;

EID: 34548292437     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.06.038     Document Type: Article

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