Quinoa protein extract: An effective alternative for the fining of wine phenolics.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11982
Abstract: BACKGROUND Lately, there has been an increasing interest in using plant-derived proteins for wine phenolic fining. Proteins extracted from cereals, potatoes, and legumes have been proposed as effective fining agents, but only those from pea,… read more here.
Keywords: quinoa protein; fining agents; commercial fining; protein extract ... See more keywords
Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines
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DOI: 10.1155/2018/6408734
Abstract: Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known… read more here.
Keywords: red wines; agents red; fining agents; effectiveness ... See more keywords
Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production
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DOI: 10.3390/molecules25010120
Abstract: Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as… read more here.
Keywords: composition influences; wine; vegan friendly; fining agents ... See more keywords