| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538584 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠AGP does not affect the physicochemical wine profile. ⺠AGP very active in degrading grape proteins, in particular in combination with flash pasteurization. ⺠The negative perception that practitioners have about heating juice or wine is not supported by scientific data. ⺠AGP in combination with flash pasteurization can become a viable alternative to bentonite fining in white wines.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Matteo Marangon, Steven C. Van Sluyter, Ella M.C. Robinson, Richard A. Muhlack, Helen E. Holt, Paul A. Haynes, Peter W. Godden, Paul A. Smith, Elizabeth J. Waters,