Reduced product loss associated with inline bentonite treatment of white wine by simultaneous centrifugation with yeast lees-Reference-Cited by-同舟云学术

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Reduced product loss associated with inline bentonite treatment of white wine by simultaneous centrifugation with yeast lees

Published:2018-03 Issue: Volume:108 Page:51-57
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Muhlack Richard A.^ORCID,Colby Christopher B.

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference28 articles.

1. Protein adsorption by bentonite in a white wine model solution: effect of protein molecular weight and ethanol concentration;Achaerandio;Am. J. Enol. Viticult.,2001

2. Efficient separation of solids from fermentation broth in bacterial α-amylase production;Bajpai;J. Ferment. Bioeng.,1991

3. Data Reduction and Error Analysis for the Physical Sciences;Bevington,2003

4. Adsorption of protein by bentonite in a model wine solution;Blade;Am. J. Enol. Viticult.,1988

5. Principles and Practices of Winemaking;Boulton,1996

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2. Production of Syrups from Corinthian Currant Industrial Finishing Side-Stream: Quality Evaluation and Volatilome;Sustainability;2022-12-28

3. Advances in White Wine Protein Stabilization Technologies;Molecules;2022-02-13

4. White wine protein instability: a review;Journal of Engineering Sciences and Innovation;2021-11-17

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