The colloidal stabilization of young red wine by Acacia senegal gum: The involvement of the protein backbone from the protein-rich arabinogalactan-proteins
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105176
Abstract: The arabinogalactan-proteins (AGPs) from Acacia senegal gum are used as protective colloid in young red wines to prevent the precipitation of the coloring matter. Usually, Acacia senegal gum is chosen based on its efficiency to… read more here.
Keywords: young red; acacia senegal; iron hexacyanoferrate; senegal gum ... See more keywords
Effect of the high pressure treatments on the physicochemical properties of the young red wines supplemented with pyruvic acid
Sign Up to like & getrecommendations! Published in 2018 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2018.05.010
Abstract: Abstract The formation of vitisin A and physicochemical properties of a young red wine with pyruvic acid addition (500 mg/L) during high hydrostatic pressure (HHP) at various conditions were studied. Response surface methodology was used to… read more here.
Keywords: properties young; pyruvic acid; physicochemical properties; young red ... See more keywords