The complexity of protein haze formation in wines

Food Chemistry

Volumn 112, Issue 1, 2009, Pages 169-177

  Batista, Luís ^a   Monteiro, Sara ^a,b   Loureiro, Virgílio B ^a   Teixeira, Artur R ^a   Ferreira, Ricardo B ^a,b  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

Author keywords

Haze; pH; Turbidity; Wine proteins; X factor

Indexed keywords

DIVALENT CATION; LECTIN; PROTEIN;

ARTICLE; CONCENTRATION (PARAMETERS); ELECTROSTATIC PRECIPITATION; FRACTIONATION; GRAPE; HEAT TREATMENT; MOLECULAR WEIGHT; PH; PRECIPITATION; PROTEIN AGGREGATION; PROTEIN DENATURATION; THERMOSTABILITY; TURBIDITY; WINE;

VITACEAE;

EID: 47749119893     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.070     Document Type: Article

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