Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine

Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine

During the manufacturing process of white wine, various physicochemical reactions can occur and can affect the quality of the finished product. For this reason, it is necessary to apply different treatments to minimize distinct factors such as protein instability and pinking phenomenon, which can af...

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Bibliographic Details
Main Authors: Andreea Hortolomeu, Diana Carmen Mirila, Ana-Maria Roșu, Florin Marian Nedeff, Iuri Scutaru, Dorel Ureche, Rodica Sturza, Adriana-Luminița Fînaru, Ileana Denisa Nistor
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Nanomaterials
Subjects:
bentonite
wine
proteins
polyphenols
tannins
Online Access:https://www.mdpi.com/2079-4991/14/7/588

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