Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds-Reference-Cited by-同舟云学术

Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds

Published:2017-05-23 Issue:11 Volume:243 Page:2043-2054
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Salazar Fernando N.,Marangon Matteo,Labbé Mariela,Lira Eugenio,Rodríguez-Bencomo Juan José,López Francisco

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-017-2917-z/fulltext.html

Reference40 articles.

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2. Marangon M, Van Sluyter SC, Neilson KA, Chan C, Haynes PA, Waters EJ, Falconer RJ (2011) Roles of grape thaumatin-like protein and chitinase in white wine haze formation. J Agric Food Chem 59:733–740

3. Dufrechou M, Poncet-Legrand C, Sauvage FX, Vernhet A (2012) Stability of white wine proteins: combined effect of pH, ionic strength, and temperature on their aggregation. J Agric Food Chem 60:1308–1319

4. Gazzola D, Van Sluyter S, Curioni S, Waters EJ, Marangon M (2012) Roles of proteins, polysaccharides and phenolics on haze formation in white wine via reconstitution experiments. J Agric Food Chem 60:10666–10673

5. Van Sluyter SC, McRae JM, Falconer RJ, Smith PA, Bacic A, Waters EJ, Marangon M (2015) Wine protein haze: mechanisms of formation and advances in prevention. J Agric Food Chem 63:4020–4030

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