Výsledky vyhledávání - "Wine proteins"

Asymmetrical flow field-flow fractionation of white wine chromophoric colloidal matter

Autor: Michael Gonsior, Régis D. Gougeon, Maria Nikolantonaki, Jérémie Parot, Philippe Schmitt-Kopplin, Christian Coelho, Edith Parlanti

Publikováno v: Analytical and Bioanalytical Chemistry
Analytical and Bioanalytical Chemistry, Springer Verlag, 2017, 409 (10), pp.2757-2766. 〈10.1007/s00216-017-0221-1〉
Analytical and Bioanalytical Chemistry, Springer Verlag, 2017, 409 (10), pp.2757-2766. ⟨10.1007/s00216-017-0221-1⟩

Two analytical separation methods-size-exclusion chromatography and asymmetrical flow field-flow fractionation-were implemented to evaluate the integrity of the colloidal composition of Chardonnay white wine and the impact of pressing and fermentatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7fb3f2e2b0c2acc07066f7c1535dc43
https://doi.org/10.1007/s00216-017-0221-1

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Wine Thermosensitive Proteins Adsorb First and Better on Bentonite during Fining: Practical Implications and Proposition of Alternative Heat Tests

Autor: Philippe Cottereau, Aude Vernhet, Frédéric Charrier, Céline Poncet-Legrand, Eric Meistermann, Patrick Chemardin

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, In press, 68 (47), pp.13450-13458. ⟨10.1021/acs.jafc.0c00094⟩

International audience; Bentonite fining is the most popular treatment used to remove proteins in white and rose wines. The usual heat test used to adjust the bentonite dose consists of heating the wine during 30 min at 80 degrees C. At this temperat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fdb263b621c91bd3cd9037794b2e02b2
https://hal.inrae.fr/hal-02888974

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Einfluss von Trauben-assoziierten Schimmelpilzen und deren Exoproteom auf das Gushing von Schaumwein

Autor: Vogt-Hrabak, Elisabeth Ingeborg

The gushing of sparkling wine was investigated by protein chemical analysis methods. A new technique for the purification of wine proteins was developed. Furthermore, the exoproteome of numerous molds, which were isolated from grapes, was tested for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______518::3e557130571d04784258d0f19bcb73ac
https://mediatum.ub.tum.de/1395071

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Protein/Polysaccharide Interactions and Their Impact on Haze Formation in White Wines

Autor: Aude Vernhet, Thierry Doco, Marie Dufrechou, Céline Poncet-Legrand, François-Xavier Sauvage

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2015, 63 (45), pp.10042-10053. ⟨10.1021/acs.jafc.5b02546⟩

Proteins in white wines may aggregate and form hazes at room temperature. This was previously shown to be related to pH-induced conformational changes and to occur for pH

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9d3a0e96655e17293fc55539fa7404b
https://doi.org/10.1021/acs.jafc.5b02546

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Macromolecular diversity of Italian red wines

Autor: Marangon, M., Moio, L., Perenzoni, D., Rolle, L., Versari, A., Vincenzi, S., Ugliano, M., Curioni, A.

Proteins and polysaccharides play a key role in red wine quality. Proteins interact with tannins to form insoluble complexes; this is exploited in fining treatments to remove excessive tannins. Conversely to a common belief, several studies have show

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::22552ebdb076d64eb4484ddc616296ca
http://hdl.handle.net/11585/664418

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