Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products

Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products

Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to m...

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Bibliographic Details
Main Authors: Berta Baca-Bocanegra, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia, José Miguel Hernández-Hierro, Anabela Romano
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
red wine
grape seed protein
winemaking by-product
fining
phenolic compounds
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/11/12/1688

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