Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine

European Food Research and Technology

Volumn 231, Issue 1, 2010, Pages 65-74

  Tschiersch, Christopher ^a   Nikfardjam, Martin Pour ^a   Schmidt, Oliver ^a   Schwack, Wolfgang ^b  

^a Oenology and Fruit Technology   (Germany)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Astringency; Bitterness; Degree of hydrolysis; Fining agent; Polyphenols; Red wine; Vegetable proteins

Indexed keywords

ASTRINGENCY; DEGREE OF HYDROLYSIS; POLYPHENOLS; RED WINE; VEGETABLE PROTEIN;

COLOR; ENZYMATIC HYDROLYSIS; FUNCTION EVALUATION; MOLECULAR WEIGHT DISTRIBUTION; PHENOLS; PROTEOLYSIS; STATISTICAL TESTS; VEGETABLES; WINE;

PROTEINS;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 77952426235     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1253-3     Document Type: Article

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