Delayed Bitterness of Citrus Wine Is Removed Through the Selection of Fining Agents and Fining Optimization

“Delayed bitterness” (DB) in citrus wine is caused by limonoids and determines the acceptability to consumers. In this study, a variety of fining agents, specifically gelatin, agar, chitosan, bentonite, the crosslinking agent polyvinylpyrrolidone (PVPP), diatomite, and casein, were evaluated for the...

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Detalles Bibliográficos
Autores principales: Bi, Jingying, Li, Hua, Wang, Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6454188/
https://www.ncbi.nlm.nih.gov/pubmed/31001515
http://dx.doi.org/10.3389/fchem.2019.00185

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6454188/
https://www.ncbi.nlm.nih.gov/pubmed/31001515
http://dx.doi.org/10.3389/fchem.2019.00185

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