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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2019
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| Materias: | |
| 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 |