Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology

Excessive galloylated flavanols not only cause instability in the wine but also lead to unbalanced astringency. Although clarification agents are always used to precipitate unstable tannins in wine, the non-specific adsorption of tannins results in the failure to precisely regulate the tannin compos...

Descripción completa

Detalles Bibliográficos
Autores principales: Du, Guorong, Wang, Xiaoyu, Zhao, Qinghao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530250/
https://www.ncbi.nlm.nih.gov/pubmed/37761040
http://dx.doi.org/10.3390/foods12183331

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530250/
https://www.ncbi.nlm.nih.gov/pubmed/37761040
http://dx.doi.org/10.3390/foods12183331

Ejemplares similares