Effect of free and immobilised stem bromelain on protein haze in white wine
Author:
Affiliation:
1. Department for Innovation in Biological, Agro-food and Forest Systems; University of Tuscia; via S. Camillo de Lellis 01100 Viterbo Italy
Funder
Italian Ministry of Agriculture, Food and Forestry
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12093/fullpdf
Reference33 articles.
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2. Bromelain from pineapple stem in alcoholic-acidic buffers for wine application;Benucci;Food Chemistry,2011
3. Pineapple stem bromelain immobilized on different supports: catalytic properties in model wine;Benucci;Biotechnology Progress,2012
4. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binging;Bradford;Analytical Biochemistry,1976
5. Les activités protéolytiques du raisin;Cordonnier;Annals Technologie Agricole,1968
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