Protein Haze Formation in White Wines: Effect of Saccharomyces cerevisiae Cell Wall Components Prepared with Different Procedures
Author:
Affiliation:
1. Dipartimento di Biotecnologie Agrarie, Università di Padova, Via dell’Università 16, Agripolis, 35020 Legnaro (PD), Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0712550
Reference26 articles.
1. The wine proteins
2. Preventing protein haze in bottled white wine
3. Sulfatea Candidate for the Missing Essential Factor That Is Required for the Formation of Protein Haze in White Wine
4. Pathogenesis Related Proteins — Their Accumulation in Grapes during Berry Growth and Their Involvement in White Wine Heat Instability. Current Knowledge and Future Perspectives in Relation to Winemaking Practices
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