Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking

Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvinipolypyrrolidone, bovine serum albumin, and methylcellulose....

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Detalles Bibliográficos
Autores principales: Versari, Andrea, Ricci, Arianna, Brioni, Annacarla, Galaz Torres, Cristian, Pavez Moreno, Carolina Alejandra, Concha García, Javiera, Parpinello, Giuseppina Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911674/
https://www.ncbi.nlm.nih.gov/pubmed/35268772
http://dx.doi.org/10.3390/molecules27051671

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911674/
https://www.ncbi.nlm.nih.gov/pubmed/35268772
http://dx.doi.org/10.3390/molecules27051671

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