Bentonites, interaction with wine proteins and fermentation aromas

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

Abstract

The results of the first year experimentation showed that the “wine matrix” affects the effectiveness and the affinity of bentonite. For instance: in case of a product rich in macromolecules deriving from the yeasts, the deproteinising effect of the clays is less important, probably because the colloidal system reduces their effectiveness and because part of the macromolecules can have the same charge of the adjuvant.
Lingua originaleEnglish
pagine (da-a)14-17
Numero di pagine4
RivistaITALIAN FOOD MATERIALS & MACHINERY
Volume2009
Stato di pubblicazionePubblicato - 2009

Keywords

  • aroma
  • bentonite
  • proteins
  • wine

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