Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1275-1281

  Oberholster, A ^a,b   Carstens, L M ^a   Du Toit, W J ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Cross flow microfiltration; Egg albumin; Gelatine; Mouth feel; Phenols; Tannins

Indexed keywords

CROSSFLOW MICROFILTRATION; DEGREE OF POLYMERISATION; DIFFERENT TREATMENTS; EGG ALBUMIN; FINING AGENTS; FLAVAN-3-OLS; GELATINE; MOUTH-FEEL; PHENOLIC COMPOSITION; PIGMENT CONTENTS; POLYMERIC PHENOLS; RED WINE; SENSORY ANALYSIS;

BOTTLES; FLAVONOIDS; MICROFILTRATION; POLYMERS; TANNINS;

PHENOLS;

GELATIN; OVALBUMIN; PHENOL DERIVATIVE; TANNIN;

ARTICLE; CONTROLLED STUDY; CROSS FLOW MICROFILTRATION; MICROFILTRATION; POLYMERIZATION; RED WINE; SENSORY ANALYSIS; VINICULTURE;

ALBUMINS; ANIMALS; CHICKENS; FILTRATION; FOOD HANDLING; GELATIN; PHENOLS; POLYMERIZATION; TANNINS; WINE;

EID: 84873736953     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.128     Document Type: Article

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