Application of soy protein isolate in the fining of red wine
Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’) were finned, bottled, and analyzed for phenolic content,...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
EDP Sciences
2019-01-01
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| シリーズ: | Ciência e Técnica Vitivinícola |
| 主題: | |
| オンライン･アクセス: | https://www.ctv-jve-journal.org/articles/ctv/pdf/2019/01/ctv20193401p48.pdf |
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