Publication
Characteristics of the wine proteins
| dc.contributor.author | Pereira, M. Antonieta Piçarra | |
| dc.contributor.author | Mesquita, P.R. | |
| dc.contributor.author | Monteiro, Sara | |
| dc.contributor.author | Loureiro, Virgílio | |
| dc.contributor.author | Teixeira, Artur | |
| dc.contributor.author | Ferreira, Ricardo B. | |
| dc.date.accessioned | 2013-06-19T16:29:46Z | |
| dc.date.available | 2013-06-19T16:29:46Z | |
| dc.date.issued | 1999 | |
| dc.description.abstract | 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. | por |
| dc.identifier.citation | 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. | por |
| dc.identifier.uri | http://hdl.handle.net/10400.11/1911 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.subject | Wine | por |
| dc.subject | Wine proteins | por |
| dc.title | Characteristics of the wine proteins | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Valencia | por |
| oaire.citation.endPage | 394 | por |
| oaire.citation.startPage | 391 | por |
| oaire.citation.title | International Congress - Improved Traditional Foods for the Next Century | por |
| rcaap.rights | openAccess | por |
| rcaap.type | conferenceObject | por |