Wine instability. I. The importance of the wine proteins

Mesquita, P.R.; Monteiro, Sara; Pereira, M. Antonieta Piçarra; Loureiro, Virgílio; Teixeira, Artur; Ferreira, Ricardo B.

http://hdl.handle.net/10400.11/1905

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Authors

Mesquita, P.R.

Monteiro, Sara

Pereira, M. Antonieta Piçarra

Loureiro, Virgílio

Teixeira, Artur

Ferreira, Ricardo B.

Abstract(s)

The present work consisted in the removal of protein from six Portuguese varietal wines (Fernão Pires, Assario, Tamarez, verdelho, Arinto and Moscatel)by bentonite fining and subsequent haze induction using the back-addition technique of the total protein from Fernão Pires wine.

Keywords

Wine Wine proteins

URI

http://hdl.handle.net/10400.11/1905

Citation

MESQUITA, P.R. [et al. ] (1999) - Wine instability. I. The importance 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. 372-376.