Haze Formation and the Challenges for Peptidases in Wine Protein Fining-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Haze Formation and the Challenges for Peptidases in Wine Protein Fining

Published:2021-11-26 Issue:48 Volume:69 Page:14402-14414
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Albuquerque Wendell¹,Seidel Leif²,Zorn Holger¹³^ORCID,Will Frank²,Gand Martin¹^ORCID

Affiliation:

1. Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany

2. Department of Beverage Research, Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany

3. Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany

Funder

Forschungskreis der Ern??hrungsindustrie

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c05427

Reference106 articles.

1. In-line dosing for bentonite fining of wine or juice: Contact time, clarification, product recovery and sensory effects

2. White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview

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

4. Effect of white wine composition on protein haze potential

5. Enzymes for Wine Fermentation: Current and Perspective Applications

Cited by 11 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. 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. Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties;Food Research International;2024-06

3. Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine;Nanomaterials;2024-03-27

4. Quantification of thaumatin-like proteins in white wine using MALDI-TOF mass spectrometry;European Food Research and Technology;2023-10-03

5. Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine;Molecules;2023-06-30

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3