| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405707 | LWT - Food Science and Technology | 2012 | 8 Pages |
Abstract
⺠We characterize five bentonites used to fine a Chardonnay and a Sauvignon blanc wine. ⺠We quantify the protein removal through gradient SDS-PAGE. ⺠We identify the protein bands by MALDI-TOF mass spectrometry. ⺠Some bentonite labels selectively remove proteins having allergenicity potential. ⺠The selective protein removal affects the pattern of wine stability.
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Authors
Milena Lambri, Roberta Dordoni, Marzia Giribaldi, Marta Riva Violetta, Maria Gabriella Giuffrida,