Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine

European Food Research and Technology

Volumn 235, Issue 4, 2012, Pages 753-765

  Gambuti, A ^a,b   Rinaldi, A ^a,b,c   Moio, L ^a,b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b Corso di Laurea in Viticoltura ed Enologia c/o ITA F De Sanctis ^*  (Italy)

^c Laffort   (France)

Author keywords

Astringency; Fining agent; Patatin P; Polyphenols; Red wine

Indexed keywords

ANIMALS; ANTHOCYANINS; SPECTROPHOTOMETRY; WINE;

ASTRINGENCY; FINING AGENTS; PATATIN P; POLYPHENOLS; RED WINE;

PROTEINS;

ANIMALIA; SOLANUM TUBEROSUM; VITACEAE; VITIS VINIFERA;

EID: 84866464658     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1791-y     Document Type: Article

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