DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction

DCMC as a Promising Alternative to Bentonite in White Wine Stabilization. Impact on Protein Stability and Wine Aromatic Fraction

Protein haze in white wine is one of the most common non-microbial defects of commercial wines, with bentonite being the main solution utilized by the winemaking industry to tackle this problem. Bentonite presents some serious disadvantages, and several alternatives have been proposed. Here, an alte...

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Bibliographic Details
Main Authors: Francesco Saracino, João Brinco, Diana Gago, Marco Gomes da Silva, Ricardo Boavida Ferreira, Jorge Ricardo-da-Silva, Ricardo Chagas, Luísa Maria Ferreira
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Molecules
Subjects:
white wine
DCMC
bentonite
protein stability
wine protein
wine aromatic fraction
Online Access:https://www.mdpi.com/1420-3049/26/20/6188

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