Cargando…

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formu...

Descripción completa

Detalles Bibliográficos
Autores principales:	Río Segade, Susana, Paissoni, Maria Alessandra, Vilanova, Mar, Gerbi, Vincenzo, Rolle, Luca, Giacosa, Simone
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6983225/ https://www.ncbi.nlm.nih.gov/pubmed/31905624 http://dx.doi.org/10.3390/molecules25010120

Ejemplares similares

Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles
por: Río Segade, Susana, et al.
Publicado: (2020)

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)
por: Corona, Onofrio, et al.
Publicado: (2020)

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins
por: Scalzini, Giulia, et al.
Publicado: (2020)

Ozone Improves the Aromatic Fingerprint of White Grapes
por: Río Segade, Susana, et al.
Publicado: (2017)

Grape VOCs Response to Postharvest Short-Term Ozone Treatments
por: Río Segade, Susana, et al.
Publicado: (2018)

Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines
por: Petrozziello, Maurizio, et al.
Publicado: (2018)

Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines
por: Iorio, Debora, et al.
Publicado: (2022)

Grape Pulp Fiber as Possible Fining Agents for Red Wine
por: Osete-Alcaraz, Andrea, et al.
Publicado: (2022)

Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs
por: Arapitsas, Panagiotis, et al.
Publicado: (2020)

Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors
por: Kang, Wenyu, et al.
Publicado: (2019)

Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions
por: Ertan Anli, R., et al.
Publicado: (2009)

Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency
por: Galaz Torres, Cristian, et al.
Publicado: (2023)

Influence of Oxygen Management on Color and Phenolics of Red Wines
por: Carrasco-Quiroz, Marioli, et al.
Publicado: (2023)

Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest
por: Rantsiou, Kalliopi, et al.
Publicado: (2020)

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds
por: Muñoz-Bernal, Óscar A., et al.
Publicado: (2023)

Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures
por: Filipe-Ribeiro, Luís, et al.
Publicado: (2018)

Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines
por: Pittari, Elisabetta, et al.
Publicado: (2020)

HPLC Analysis of Phenols in Negroamaro and Primitivo Red Wines from Salento
por: Ragusa, Andrea, et al.
Publicado: (2019)

Profile of Stilbenes and Other Phenolics in Fanagoria White and Red Russian Wines
por: Suprun, Andrey R., et al.
Publicado: (2021)

Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines
por: Cheng, Yiliang, et al.
Publicado: (2022)

Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking
por: Vejarano, Ricardo, et al.
Publicado: (2022)

Delayed Bitterness of Citrus Wine Is Removed Through the Selection of Fining Agents and Fining Optimization
por: Bi, Jingying, et al.
Publicado: (2019)

Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
por: Li, Jin-Chen, et al.
Publicado: (2016)

Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
por: Del Fresno, Juan Manuel, et al.
Publicado: (2020)

Effect of Barrel-to-Barrel Variation on Color and Phenolic Composition of a Red Wine
por: Pfahl, Leonard, et al.
Publicado: (2021)

Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine
por: Picard, Magali, et al.
Publicado: (2017)

Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality
por: Cosme, Fernanda, et al.
Publicado: (2020)

Fine wine or sour grapes? A systematic review and meta-analysis of the impact of red wine polyphenols on vascular health
por: Weaver, Samuel R., et al.
Publicado: (2020)

A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation
por: Miller, Konrad V., et al.
Publicado: (2019)

Model Optimization for the Prediction of Red Wine Phenolic Compounds Using Ultraviolet–Visible Spectra
por: Beaver, Chris, et al.
Publicado: (2020)

Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics
por: Filipe-Ribeiro, Luís, et al.
Publicado: (2017)

Veganism, Moral Motivation and False Consciousness
por: Pickett, Susana
Publicado: (2021)

Vegan food geographies and the rise of Big Veganism
por: Sexton, Alexandra E, et al.
Publicado: (2022)

Wine Fining with Plant Proteins
por: Marangon, Matteo, et al.
Publicado: (2019)

Determination of trace levels of organic fining agents in wines: Latest and relevant findings
por: Bongiorno, David, et al.
Publicado: (2022)

Comparison of Aquitaine and Rioja Red Wines: Characterization of Their Phenolic Composition and Evolution from 2000 to 2013
por: Quaglieri, Cindy, et al.
Publicado: (2017)

High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices
por: Celotti, Emilio, et al.
Publicado: (2020)

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure
por: Lukić, Katarina, et al.
Publicado: (2020)

Investigation of Phenolic Components of Hungarian Wines
por: Avar, Péter, et al.
Publicado: (2007)

Characterization of Phenolic Compounds in Wine Lees
por: Zhijing, Ye, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_clk1qnr2m320sspqk64gs47pbq