Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.11/1911
Título: Characteristics of the wine proteins
Autor: Pereira, M.A.P.
Mesquita, P.R.
Monteiro, S.
Loureiro, V.B.
Teixeira, A.
Ferreira, R.B.
Palavras-chave: Wine
Wine proteins
Data: 1999
Citação: PEREIRA, M.A.P. [et al.] (1999) - Characteristics of the wine proteins. In TOLDRÁ, F. ; RÁMON, D. ; NAVARRO, J.L. Proceedings of the International Congress - Improved Traditional Foods for the Next Century, Valencia, 28-29 October. [S.l. : s.n.]. p. 391-394.
Resumo: With the purpose of studying the proteins present in wines and the reason why they precipitate, during storage, causing a haze which renders these beverages of low commercial value, experiments are under way to determine the structural factors responsible for this phenomenon. In addition, a detailed structural analysis of the wine proteins will certainly help in developing methods for the specific removal of these polymers. In the present work, a single grape variety wine, Moscatel, was used.
Peer review: yes
URI: http://hdl.handle.net/10400.11/1911
Aparece nas colecções:ESACB - Comunicações em encontros científicos e técnicos

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