Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

In this work, the effect of pre-fermentative skin maceration (PFSM) on the chemical composition of the macromolecular fraction, polysaccharides and proteins, phenolic compounds, chromatic characteristics, and protein stability of Albariño monovarietal white wines was studied. PFSM increased the extr...

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Detalles Bibliográficos
Autores principales: Arenas, Inma, Ribeiro, Miguel, Filipe-Ribeiro, Luís, Vilamarim, Rafael, Costa, Elisa, Siopa, João, Cosme, Fernanda, Nunes, Fernando M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001008/
https://www.ncbi.nlm.nih.gov/pubmed/33809375
http://dx.doi.org/10.3390/foods10030608

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001008/
https://www.ncbi.nlm.nih.gov/pubmed/33809375
http://dx.doi.org/10.3390/foods10030608

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