Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors

Producing wines within an acceptable range of astringency is important for quality and consumer acceptance. Astringency can be modified by fining during the winemaking process and the use of vegetable proteins (especially potato proteins) as fining agents has gained increasing interest due to consum...

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Detalles Bibliográficos
Autores principales: Kang, Wenyu, Muhlack, Richard A., Bindon, Keren A., Smith, Paul A., Niimi, Jun, Bastian, Susan E.P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943501/
https://www.ncbi.nlm.nih.gov/pubmed/31847298
http://dx.doi.org/10.3390/molecules24244578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943501/
https://www.ncbi.nlm.nih.gov/pubmed/31847298
http://dx.doi.org/10.3390/molecules24244578

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