Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits

Food Chemistry

Volumn 256, Issue , 2018, Pages 235-243

  Granato, Tiziana Mariarita ^a   Ferranti, Pasquale ^b   Iametti, Stefania ^a   Bonomi, Francesco ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Anthocyanidins; Fining; Plant proteins; Red wine; Wine aroma; Wine color

Indexed keywords

COLOR; EFFICIENCY; FLAVONOIDS; ODORS; WINE;

ANTHOCYANIDINS; FINING; PLANT PROTEINS; RED WINE; WINE AROMAS; WINE COLOR;

PROTEINS;

ANTHOCYANIN; GELATIN; PHENOL DERIVATIVE; PLANT PROTEIN; PROANTHOCYANIDIN; FRAGRANCE; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; COLOR; CONTROLLED STUDY; FERMENTATION; HYDROLYSIS; RED WINE; VARIETAS; ANALYSIS; CHEMISTRY; KINETICS; WINE;

COLOR; FERMENTATION; KINETICS; ODORANTS; PLANT PROTEINS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 85042685839     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.02.085     Document Type: Article

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