Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes-Reference-Cited by-同舟云学术

Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes

Published:2011-10-14 Issue:1 Volume:47 Page:1-12
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Lambri Milena,Dordoni Roberta,Silva Angela,De Faveri Dante M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02800.x/fullpdf

Reference47 articles.

1. Protein adsorption by bentonite in a white wine model solution: effect of protein molecular weight and ethanol concentration;Achaerandio;American Journal of Enology and Viticulture,2001

2. Acree , T. Arn , H. 2004 Flavornet and human odor space http://www.flavornet.org

3. Repercussion of the clarification treatment agents before the alcoholic fermentation on volatile composition of white wines;Armada;European Food Research and Technology,2007

4. The complexity of protein haze formation in wines;Batista;Food Chemistry,2009

5. Adsorption of protein by bentonite in a model wine solution;Blade;American Journal of Enology and Viticulture,1988

Cited by 44 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească;Beverages;2024-09-02

2. Wine proteome after partial clarification during fermentation reveals differential efficiency of various bentonite types;Journal of Food Composition and Analysis;2024-02

3. Aflatoxin M₁ removal from milk using activated carbon and bentonite combined with lactic acid bacteria cells;International Journal of Dairy Technology;2023-12-19

4. Effect of fining agents on the chemical composition and sensory properties of apple cider;European Food Research and Technology;2023-11-22

5. From grape to wine - Muscat Ottonel from Blaj-Târnave vineyard chemical and sensory analysis;Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology;2023-11-19