کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585265 | 1492036 | 2018 | 36 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits
ترجمه فارسی عنوان
وابستگی و انتخابی پروتئین های گیاهی برای اجزای شراب قرمز مربوط به ویژگی های رنگ و عطر
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
ESITFALC-MSTICOPCs - OPC هاAnthocyanidins - آنتوسیانیدینTrifluoroacetic acid - اسید Trifluoroacetictotal ion current - جریان یونی کلFining - خندیدنWine color - رنگ شرابRed wine - شراب قرمزLiquid chromatography-mass spectrometry - طیف سنجی جرم کروماتوگرافی مایعWine aroma - عطر شرابPlant proteins - پروتئین های گیاهیelectrospray ionization - یونیزاسیون الکترو اسپری
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of fining with various plant proteins were assessed on Aglianico red wine, using both the young wine and wine aged for twelve and twenty-four months, and including wine unfined or fined with gelatin as controls. Color traits and fining efficiency were considered, along with the content of various types of phenolics and of aroma-related compounds of either varietal or fermentative origin. All agents had comparable fining efficiency, although with distinct kinetics, and had similar effects on wine color. Individual plant proteins and enzymatic hydrolyzates differed in their ability to interact with some anthocyanins, with specific proanthocyanidins complexes, and with some aroma components of fermentative origin. Changes in varietal aroma components upon fining were very limited or absent. Effects of all the fining agents tested in this study on the anthocyanidin components were most noticeable in young red wine, and decreased markedly with increasing wine ageing.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 256, 1 August 2018, Pages 235-243
Journal: Food Chemistry - Volume 256, 1 August 2018, Pages 235-243
نویسندگان
Tiziana Mariarita Granato, Pasquale Ferranti, Stefania Iametti, Francesco Bonomi,