Wine Thermosensitive Proteins Adsorb First and Better on Bentonite during Fining: Practical Implications and Proposition of Alternative Heat Tests-Reference-Cited by-同舟云学术

Wine Thermosensitive Proteins Adsorb First and Better on Bentonite during Fining: Practical Implications and Proposition of Alternative Heat Tests

Published:2020-03-06 Issue:47 Volume:68 Page:13450-13458
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vernhet Aude¹^ORCID,Meistermann Eric²,Cottereau Philippe²,Charrier Frederic²,Chemardin Patrick¹,Poncet-Legrand Céline¹^ORCID

Affiliation:

1. Sciences pour l’Œnologie (SPO), Institut National de Recherche en Agriculture, Alimentation et Environnement (INRAE), Université de Montpellier, Montpellier SupAgro, 34060 Montpellier, France

2. Institut Français de la Vigne et du Vin, 30240 Le Grau-du-Roi, France

Funder

Minist?re de l'Agriculture et de l'Alimentation

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c00094

Reference45 articles.

1. Wine Protein Haze: Mechanisms of Formation and Advances in Prevention

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1. Investigations into the Protein Stabilization of Musts and Wines by Aspergillopepsin under Different Enzymatic and Thermal Treatments;ACS Food Science & Technology;2024-08-15

2. Clarification and quality control for cooking wine by ion-exchange resin;Journal of Food Measurement and Characterization;2024-03-27

3. Modulating the Photostability of (E)-Resveratrol in Grape Cane Extract Formulations;ACS Food Science & Technology;2024-02-23

4. White and Rosé Wine Haze Risk (WHR) Estimation;Methods and Protocols in Food Science;2024

5. Research progress of protein haze in white wines;Food Science and Human Wellness;2023-09