Performance of a protein extracted from potatoes for fining of white musts

Food Chemistry

Volumn 190, Issue , 2016, Pages 237-243

  Gambuti, Angelita ^a   Rinaldi, Alessandra ^a,b   Romano, Raffaele ^a   Manzo, Nadia ^a   Moio, Luigi ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b Biolaffort ^*  (France)

Author keywords

Browning; Fining agents; GRP; Must fining; Potato proteins

Indexed keywords

TURBIDITY;

ABSORBANCES; BROWNING; FINING AGENTS; GRAPE CULTIVARS; GRP; HYDROXYCINNAMIC ACIDS; MUST FINING; POTASSIUM CASEINATE;

PROTEINS;

BENTONITE; COUMARIC ACID; PHENOL DERIVATIVE; POTASSIUM CASEINATE; POTASSIUM DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; COMPARATIVE STUDY; CULTIVAR; GRAPE MUST; ITALY; NONHUMAN; POTATO; PROTEIN ISOLATION; SEDIMENTATION; TURBIDITY; ANALYSIS; CHEMISTRY; VITIS; WINE;

SOLANUM TUBEROSUM; VITACEAE;

PHENOLS; SOLANUM TUBEROSUM; VITIS; WINE;

EID: 84930216319     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.067     Document Type: Article

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