Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products

Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to m...

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Detalles Bibliográficos
Autores principales: Baca-Bocanegra, Berta, Gonçalves, Sandra, Nogales-Bueno, Julio, Mansinhos, Inês, Heredia, Francisco José, Hernández-Hierro, José Miguel, Romano, Anabela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222633/
https://www.ncbi.nlm.nih.gov/pubmed/35741886
http://dx.doi.org/10.3390/foods11121688

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222633/
https://www.ncbi.nlm.nih.gov/pubmed/35741886
http://dx.doi.org/10.3390/foods11121688

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