A novel preparation technique of red (sparkling) wine for protein analysis

Despite their low concentration, proteins can influence several key enological parameters such as foam stability or haze formation in (sparkling) wine. Most studies focus on white (sparkling) wine since the higher content of phenolic compounds in red wines impairs proteomic research. The aim of the...

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Detalles Bibliográficos
Autores principales: Vogt, Elisabeth I., Kupfer, Veronika M., Vogel, Rudi F., Niessen, Ludwig
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2016
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5988557/
https://www.ncbi.nlm.nih.gov/pubmed/29900107
http://dx.doi.org/10.1016/j.euprot.2016.03.001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5988557/
https://www.ncbi.nlm.nih.gov/pubmed/29900107
http://dx.doi.org/10.1016/j.euprot.2016.03.001

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