Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 42, 2012, Pages 10666-10673

  Gazzola, Diana ^a   Van Sluyter, Steven C ^b   Curioni, Andrea ^a   Waters, Elizabeth J ^c,d   Marangon, Matteo ^c  

^a UNIVERSITY OF PADOVA   (Italy)

^b MACQUARIE UNIVERSITY   (Australia)

^c AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^d Grape and Wine Research and Development Corporation   (Australia)

Author keywords

aggregation; chitinase; haze; phenolics; polysaccharides; protein stability; thaumatin like protein; white wine

Indexed keywords

CHITINASES; HAZE; PHENOLICS; PROTEIN STABILITY; THAUMATIN-LIKE PROTEIN; WHITE WINES;

AGGLOMERATION; AGGREGATES; POLYSACCHARIDES; PROTEINS; WINE;

PHENOLS;

PHENOL DERIVATIVE; POLYSACCHARIDE; PROTEIN;

ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEMPERATURE; WINE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; PHENOLS; POLYSACCHARIDES; PROTEINS; TEMPERATURE; WINE;

EID: 84867773358     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302916n     Document Type: Article

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