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

dc.contributor.authorRibeiro, Tânia Isabel Monteiro
dc.contributor.authorCosme, Fernanda
dc.contributor.authorFilipe-Ribeiro, Luis
dc.contributor.authorNunes, Fernando M.
dc.contributor.authorMendes-Faia, Arlete
dc.contributor.authorFernandes, Conceição
dc.date.accessioned2014-09-02T10:08:44Z
dc.date.available2014-09-02T10:08:44Z
dc.date.issued2012
dc.description.abstractWine 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.por
dc.identifier.citationRibeiro, 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 978-989-97667-5-4por
dc.identifier.isbn978-989-97667-5-4
dc.identifier.urihttp://hdl.handle.net/10198/10275
dc.language.isoengpor
dc.peerreviewedyespor
dc.titlePotential of mannoproteins for white wine stabilization: effect on physicochemical and sensory characteristicspor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.titleXVIII Encontro Luso-Galego de Químicapor
person.familyNameFernandes
person.givenNameConceição
person.identifier15483
person.identifier.ciencia-id6514-3D41-4534
person.identifier.orcid0000-0003-2873-501X
person.identifier.scopus-author-id23018336600
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublicationd9c26c54-5e10-4ccb-b7f7-528af9eb9950
relation.isAuthorOfPublication.latestForDiscoveryd9c26c54-5e10-4ccb-b7f7-528af9eb9950

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