Phenolic compounds present in natural haze protein of Sauvignon white wine

Food Research International

Volumn 44, Issue 1, 2011, Pages 77-83

  Esteruelas, Mireia ^a   Kontoudakis, Nikolaos ^a   Gil, Mariona ^a   Fort, Maria Francesca ^a   Canals, Joan Miquel ^a   Zamora, Fernando ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Haze protein; Natural precipitation; Phenolic compounds; White wine

Indexed keywords

ACID HYDROLYSIS; ACIDIC MEDIUMS; BEFORE AND AFTER; COUMARIC ACID; CYANIDIN; HAZE FORMATION; HAZE PROTEIN; NATURAL PRECIPITATION; PHENOLIC COMPOUNDS; POLYPHENOLS; PROCYANIDINS; PROTEIN COMPOSITION; PROTEIN FACTORS; SHIKIMIC ACIDS; TYROSOL; WHITE WINES;

ESTERS; FATTY ACIDS; HYDROLYSIS; PROTEINS; WINE;

PHENOLS;

EID: 78651443044     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.11.010     Document Type: Article

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