The composition and structure of plant fibers affect their fining performance in wines
Author:
Funder
Ministerio de Ciencia e Innovación
Fundación Séneca
Gobierno de España Ministerio de Ciencia e Innovación
Publisher
Elsevier BV
Reference53 articles.
1. Interactions between grape skin cell wall material and commercial enological tannins. Practical implications;Bautista-Ortín;Food Chemistry,2014
2. Anthocyanins influence tannin-cell wall interactions;Bautista-Ortín;Food Chemistry,2016
3. Remarkable proanthocyanidin adsorption properties of monastrell pomace cell wall material highlight its potential use as an alternative fining agent in red wine production;Bautista-Ortín;Journal of Agricultural and Food Chemistry,2015
4. Tissue-specific and developmental modifications of grape cell walls influence the adsorption of proanthocyanidins;Bindon;Journal of Agricultural and Food Chemistry,2012
5. Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins;Bindon;Food Chemistry,2013
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