| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540457 | Food Chemistry | 2013 | 12 Pages |
Abstract
⺠We have shown that fibre from processing waste adsorbs wine proanthocyanidin (PA). ⺠Fibre dose required for a target PA fining effect is higher than for proteins. ⺠Minor compositional differences in PA between fining agents were observed. ⺠We propose that fibres may be a useful alternative application for wine PA fining.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Keren A. Bindon, Paul A. Smith,