Study of combined effect of proteins and bentonite fining on the wine aroma loss

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 8, 2015, Pages 2314-2320

  Vincenzi, Simone ^a   Panighel, Annarita ^b   Gazzola, Diana ^a   Flamini, Riccardo ^b   Curioni, Andrea ^a  

^a UNIVERSITY OF PADOVA   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

bentonite; ethyl esters; terpenes; wine aroma; wine proteins

Indexed keywords

ESTERIFICATION; ESTERS; FATTY ACIDS; ODORS; PROTEINS; PURIFICATION; TERPENES; WINE;

AROMA COMPOUNDS; ETHYL ESTERS; MULTIPLE INTERACTIONS; PROTEIN COMPONENTS; PURIFIED PROTEIN; THAUMATIN-LIKE PROTEIN; WINE AROMAS; WINE PROTEINS;

BENTONITE;

BENTONITE; CHITINASE; VEGETABLE PROTEIN; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ODOR; WINE;

BENTONITE; CHITINASE; ODORS; PLANT PROTEINS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84924276870     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505657h     Document Type: Article

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