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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2016
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| Materias: | |
| 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 |