Highlighting protein fining residues in a model red wine

Chantal Maury,Pascale Sarni-Manchado,Veronique Cheynier

Food Chemistry（2019）

引用 13|浏览10

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摘要

•Between 24 and 58% of proteins remained in a model wine after fining.•Gelatin and hydrolyzed glutens can be labelled by [γ-32P] through ATP linkage.•Gelatin and hydrolyzed glutens are not precipitated by ethanol.•The use of labelled proteins did not modify tannin precipitation.

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关键词

AA,FT,mWi,P,RA,S,TCA

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