Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines
Protein denaturation in white wines results into a hazy suspension with precipitate formation, affecting negatively their commercialization. The aim of this study was to identify a number of non-protein factors of wines, which exhibit a modulating effect upon haze formation and interfere with protei...
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| Autores principales: | , , , |
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| Lenguaje: | English |
| Publicado: |
Instituto de Investigaciones Agropecuarias, INIA
2014
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392014000400017 |
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