Preventing protein haze in bottled white wine
作者： Elizabeth J Waters , G Alexander , Richard Muhlack , KF Pocock , C Colby
DOI: 10.1111/J.1755-0238.2005.TB00289.X
关键词: Clarification and stabilization of wine 、 Chemistry 、 Proteolytic enzymes 、 White Wine 、 Wine 、 Sediment (wine) 、 Wine fault 、 Chromatography 、 Malolactic fermentation 、 Denaturation (biochemistry)
摘要: … as wine proteins but as polysaccharides. A specific group of the total grape-… proteins resists degradation or adsorption during the winemaking process and remains in finished wine …
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