Proteins in white wines: Thermo-sensitivity and differential adsorbtion by bentonite

Food Chemistry

Volumn 118, Issue 1, 2010, Pages 26-34

  Sauvage, Francois Xavier ^a   Bach, Benoit ^a   Moutounet, Michel ^a   Vernhet, Aude ^a  

^a MONTPELLIER SUPAGRO   (France)

Author keywords

Bentonite adsorption; Thermo sensitivity; White wine stability; Wine proteins

Indexed keywords

BENTONITE; BETA FRUCTOFURANOSIDASE; CHITINASE; GLUCAN GLUCOSIDASE; THAUMATIN;

ADSORPTION; AMINO ACID SEQUENCE; ARTICLE; CONTROLLED STUDY; DENATURATION; HEAT; HEAT SENSITIVITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IMAGE ANALYSIS; ION TRAP MASS SPECTROMETRY; MASS SPECTROMETRY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; PRECIPITATION; PROTEIN ANALYSIS; PROTEIN DEPLETION; SENSITIVITY ANALYSIS; TWO DIMENSIONAL ELECTROPHORESIS; WHITE WINE; WINE;

EID: 68349085749     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.080     Document Type: Article

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