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Understanding the Impact of Key Wine Components on the Use of a Non-Swelling Ion-Exchange Resin for Wine Protein Fining Treatment
The impact of key classes of compounds found in wine on protein removal by the ion-exchange resin, Macro-Prep(®) High S, was examined by adsorption isotherm experiments. A model wine system, which contained a prototypical protein Bovine Serum Albumin (BSA), was used. We systematically changed concen...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8272113/ https://www.ncbi.nlm.nih.gov/pubmed/34206735 http://dx.doi.org/10.3390/molecules26133905 |