Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss-Reference-Cited by-同舟云学术

Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss

Published:2015-02-19 Issue:8 Volume:63 Page:2314-2320
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vincenzi Simone¹,Panighel Annarita²,Gazzola Diana¹,Flamini Riccardo²,Curioni Andrea¹

Affiliation:

1. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale XXVIII Aprile 14, 31015 Conegliano, TV, Italy

2. Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria−Centro di Ricerca per la Viticoltura (CRA-VIT), Viale XXVIII Aprile 26, 31015 Conegliano, TV, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf505657h

Reference38 articles.

1. Identification of heat-unstable wine proteins and their resistance to peptidases

2. Characterization of natural haze protein in sauvignon white wine

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