Molecular Basis of the Interaction between Proteins of Plant Origin and Proanthocyanidins in a Model Wine System
Author:
Affiliation:
1. DISMA, University of Milan, Via G. Celoria 2, 20133 Milan, Italy
2. DSA, University of Naples ‘Federico II’, Parco Gussone, Portici, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf102603r
Reference32 articles.
1. Interactions between protein fining agents and proanthocyanidins in white wine
2. Fining Treatments of White Wines by Means of Polymeric Adjuvants for Their Stabilization against Browning
3. Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine
4. Wheat Gluten Used as a Clarifying Agent of Red Wines
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