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Resumo(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.
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Contexto Educativo
Citação
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