Cessione di fenoli da sughero e stabilità protrica dei vini

Translated title of the contribution: [Autom. eng. transl.] Release of cork phenols and protic stability of wines

Mario Gabrielli, Antonio Tirelli, Daniela Fracassetti

Research output: Contribution to journalArticle

Abstract

[Autom. eng. transl.] Corks can give tannins to wine according to their quality, the constituent material and the washing methods applied in their production. The tannins released in white wines may be sufficient to bind proteins irreversibly precipitating them and create cloudiness. Lysozyme and gelatin residues can cause turbidity, however the grape chitinases are not destabilized.
Translated title of the contribution[Autom. eng. transl.] Release of cork phenols and protic stability of wines
Original languageItalian
Pages (from-to)93-97
Number of pages5
JournalL'ENOLOGO
Volume2016
Publication statusPublished - 2016

Keywords

  • Stabilità proteica
  • Sughero

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