[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|
|Number of pages||5|
|Publication status||Published - 2016|
- Stabilità proteica