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A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment
Protein stability in bottled white wine is an essential organoleptic property considered by consumers. In this paper, the effectiveness of an early enzymatic treatment was investigated by adding a food-grade microbial protease at two different stages of winemaking: (i) at cold settling, for a short-...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368000/ https://www.ncbi.nlm.nih.gov/pubmed/35954014 http://dx.doi.org/10.3390/foods11152246 |