Evaluation of the Components Released by Wine Yeast Strains on Protein Haze Formation in White Wine-Reference-Cited by-同舟云学术

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Evaluation of the Components Released by Wine Yeast Strains on Protein Haze Formation in White Wine

Published:2016-12-29 Issue:6 Volume:8 Page:
ISSN:1984-6428
Container-title:Orbital - The Electronic Journal of Chemistry
language:
Short-container-title:Orbital: Electron. J. Chem.

Author:

Giese Ellen Cristine,Chacón Ocaña Maria,Barrajón Simancas Nuria,Briones Pérez Ana I.,Dekker Robert F. H.,Barbosa Aneli M.

Publisher

Instituto de Quimica - Univ. Federal do Mato Grosso do Sul

Subject

Materials Science (miscellaneous),General Chemical Engineering,General Chemistry

Link

http://www.orbital.ufms.br/index.php/Chemistry/article/download/869/pdf

Cited by 7 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. Impact of mannoproteins from different yeast species on wine properties;OENO One;2023-12-04

2. Composition, ζ Potential, and Molar Mass Distribution of 20 Must and Wine Colloids from Five Different Cultivars Obtained during Four Consecutive Vintages;Journal of Agricultural and Food Chemistry;2023-03-28

3. White wine protein instability: a review;Journal of Engineering Sciences and Innovation;2021-11-17

4. Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts;Foods;2021-04-22

5. White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview;Beverages;2020-03-17

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