Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment

Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fractionated by UF and the retentate stabilized either by heat a...

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Detalles Bibliográficos
Autores principales: Sui, Yihe, Wollan, David, McRae, Jacqui M., Muhlack, Richard, Capone, Dimitra L., Godden, Peter, Wilkinson, Kerry L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9277391/
https://www.ncbi.nlm.nih.gov/pubmed/35845776
http://dx.doi.org/10.3389/fnut.2022.799809

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9277391/
https://www.ncbi.nlm.nih.gov/pubmed/35845776
http://dx.doi.org/10.3389/fnut.2022.799809

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