Potential of mannoproteins for white wine stabilization: effect on physicochemical and sensory characteristics

Ribeiro, Tânia Isabel Monteiro; Cosme, Fernanda; Filipe-Ribeiro, Luis; Nunes, Fernando M.; Mendes-Faia, Arlete; Fernandes, Conceição

http://hdl.handle.net/10198/10275

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Authors

Ribeiro, Tânia Isabel Monteiro

Abstract(s)

Wine haze formation is mainly due to protein insolubilization and precipitation. This problem affects considerably its commercial acceptance. Wine protein instability may be due to intrinsic or extrinsic factors, such as proteins molecular weight, isoelectric point, ionic strength, alcohol degree and wine pH or due to inadequate storage temperature.

URI

http://hdl.handle.net/10198/10275

Citation

Ribeiro, Tânia; Cosme, Fernanda; Filipe-Ribeiro, L.; Nunes, Fernando M.; Mendes-Faia, Arlete; Fernandes, Conceição (2012). Potential of mannoproteins for white wine stabilization: effect on physicochemical and sensory characteristics. In XVIII Encontro Luso-Galego de Química. Vila Real. ISBN 978-989-97667-5-4