Advances in White Wine Protein Stabilization Technologies

The unstable proteins in white wine cause haze in bottles of white wine, degrading its quality. Thaumatins and chitinases are grape pathogenesis-related (PR) proteins that remain stable during vinification but can precipitate at high temperatures after bottling. The white wine protein stabilization...

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Detalles Bibliográficos
Autores principales: Silva-Barbieri, Daniela, Salazar, Fernando N., López, Francisco, Brossard, Natalia, Escalona, Néstor, Pérez-Correa, José R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8876787/
https://www.ncbi.nlm.nih.gov/pubmed/35209041
http://dx.doi.org/10.3390/molecules27041251

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8876787/
https://www.ncbi.nlm.nih.gov/pubmed/35209041
http://dx.doi.org/10.3390/molecules27041251

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