Influence of Lysozyme Treatments on Champagne Base Wine Foaming Properties-Reference-Cited by-同舟云学术

Influence of Lysozyme Treatments on Champagne Base Wine Foaming Properties

Published:2002-02-07 Issue:6 Volume:50 Page:1420-1428
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Marchal R.¹,Chaboche D.¹,Douillard R.¹,Jeandet P.¹

Affiliation:

1. Laboratoire d'Oenologie, URVVC, UPRES EA 2069, Faculté des Sciences, Université de Reims, B.P. 1039, 51687 Reims Cédex 2, France, and Unité de Physico-chimie et Biotechnologie des Polymères, INRA, Centre de Recherche Agronomique, 2 Esplanade R. Garros, B.P. 224, 51686 Reims Cedex 2, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf010780a

Reference36 articles.

1. Maujean, A.; Poinsaut, P.; Dantan, H.; Brissonnet, F.; Cossiez, E. Etude de la tenue et de la qualité de mousse des vins effervescents. IIMise au point d'une technique de mesure de la moussabilité, de la tenue et de la stabilité de mousse des vins effervescents (Study of the performance and quality of the foam in sparkling wines. IIPerfecting of a measuring technique for foamability, performance and stability of the foam in sparkling wines).Bull.O.I.V.1990,63, 405−427.

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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