Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization

Recently, new technologies have been combined to improve quality and sensorial diversity of wine. Several fining agents were developed to induce flocculation and sedimentation of particulate matter in wine, enhancing its clarification, and stabilization. The fining agents most commonly used are anim...

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Detalles Bibliográficos
Autores principales: Gaspar, Leonor M., Machado, Amadeu, Coutinho, Rute, Sousa, Susana, Santos, Raquel, Xavier, Adriana, Figueiredo, Manuel, Teixeira, Maria de Fátima, Centeno, Filipe, Simões, João
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6794431/
https://www.ncbi.nlm.nih.gov/pubmed/31649649
http://dx.doi.org/10.3389/fmicb.2019.02310

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6794431/
https://www.ncbi.nlm.nih.gov/pubmed/31649649
http://dx.doi.org/10.3389/fmicb.2019.02310

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