Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics

LWT

Volumn 46, Issue 2, 2012, Pages 382-387

  Cosme, F ^a   Capao I ^a   Filipe Ribeiro, L ^a   Bennett, R N ^b   Mendes Faia, A ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Fining; Pea protein; Phenolic compounds; Potassium caseinate; PVPP; White wine

Indexed keywords

BOTTLES; PHENOLS; POTASSIUM; PROTEINS;

FINING; PEA PROTEINS; PHENOLIC COMPOUNDS; POTASSIUM CASEINATE; PVPP; WHITE WINES;

WINE;

PISUM SATIVUM;

EID: 84856042021     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.12.016     Document Type: Article

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