Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment

Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment

Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fractionated by UF and the retentate stabilized either by heat a...

Disgrifiad llawn

Manylion Llyfryddiaeth
Prif Awduron:	Yihe Sui, David Wollan, Jacqui M. McRae, Richard Muhlack, Dimitra L. Capone, Peter Godden, Kerry L. Wilkinson
Fformat:	Erthygl
Iaith:	English
Cyhoeddwyd:	Frontiers Media S.A. 2022-06-01
Cyfres:	Frontiers in Nutrition
Pynciau:	heat stability haze membrane filtration wine protein protease Aspergillopepsin
Mynediad Ar-lein:	https://www.frontiersin.org/articles/10.3389/fnut.2022.799809/full

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