Glucose, fructose and sucrose increase the solubility of protein-tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 556-563

  Harbertson, James F ^a   Yuan, Chunlong ^b   Mireles, Maria S ^a   Hanlin, Rachel L ^c   Downey, Mark O ^c  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b NORTHWEST A F UNIVERSITY   (China)

^c DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Bisulphite bleaching; Condensed tannin; Hydrogen bonding; Polymeric pigments; Protein precipitation; Wine

Indexed keywords

COMPLEX FORMATIONS; CONDENSED TANNINS; HIGH CONCENTRATION; PIGMENT-PROTEIN COMPLEXES; PROTEIN PRECIPITATION; SUCROSE CONCENTRATION; SUGAR CONCENTRATION; WINE MAKING;

BLEACHING; CLEANING; FLAVONOIDS; GLUCOSE; HYDROGEN BONDS; INTERNET PROTOCOLS; POLYMERS; SOLUBILITY; SUGAR (SUCROSE); UREA; WINE;

PROTEINS;

BISULFITE; FRUCTOSE; GLUCOSE; NON PROTEIN PRECIPITABLE POLYMERIC PIGMENT; PIGMENT; PROTEIN; SUCROSE; TANNIN; UNCLASSIFIED DRUG; UREA;

ARTICLE; BLEACHING; COMPLEX FORMATION; CONCENTRATION (PARAMETERS); FERMENTATION; HYDROGEN BOND; PRECIPITATION; SOLUBILITY; WINE;

CHEMICAL PRECIPITATION; FOOD HANDLING; FRUCTOSE; GLUCOSE; SOLUBILITY; SUCROSE; SULFITES; TANNINS; VITIS; WINE;

EID: 84870690509     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.141     Document Type: Article

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