| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538510 | Food Chemistry | 2013 | 8 Pages |
Abstract
⺠Wines with varied sugar and tannin amounts were analysed by protein precipitation and bleaching. ⺠Increasing sugar decreased the precipitation of tannin and protein-precipitable polymeric pigments. ⺠Sugar concentration effect occurred by increasing the solubility of the tannin-protein complex. ⺠Sugar amounts in normal wine making will have negligible effect on protein-precipitable tannins.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
James F. Harbertson, Chunlong Yuan, Maria S. Mireles, Rachel L. Hanlin, Mark O. Downey,