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Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

机译：预发酵浸渍剂和澄清剂对阿尔巴里尼亚白葡萄酒蛋白质稳定性，大分子和酚醛组成的影响：壳聚糖，K-carrageenan和膨润土的比较效率为热稳定剂

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Inma Arenas; Miguel Ribeiro; Luís Filipe-Ribeiro; Rafael Vilamarim; Elisa Costa; João Siopa; Fernanda Cosme; Fernando M. Nunes;
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年度 2021
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1. The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine [J] . Colangelo Donato, Torchio Fabrizio, De Faveri Dante Marco, Food Chemistry . 2018,第OCTa30期

机译：壳聚糖替代膨润土用于葡萄酒酿造：对芳香白葡萄酒中热稳定性，蛋白质，有机酸，颜色和挥发性化合物的影响
2. Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencia red wine. [J] . Ortega-Heras M, Perez-Magarino S, Gonzalez-Sanjose M. L. LWT-Food Science & Technology . 2012,第1期

机译：浸渍酶和冷发酵浸渍对Mencia红酒的酚和花色素组成和颜色的比较研究。
3. Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds [J] . Salazar Fernando N., Marangon Matteo, Labbe Mariela, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2017,第11期

机译：白葡萄酒发酵过程中膨润土钠和钠活化膨润土澄清的对比研究：其对蛋白质含量，蛋白质稳定性，LEES体积和挥发性化合物的影响
4. Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability Macromolecular and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan k-Carrageenan and Bentonite as Heat Stabilisers [O] . Inma Arenas, Miguel Ribeiro, Luís Filipe-Ribeiro, 2021

机译：预发酵浸渍剂和澄清剂对阿尔巴里尼亚白葡萄酒蛋白质稳定性大分子和酚醛组成的影响：壳聚糖K-carrageenan和膨润土的比较效率为热稳定剂
5. Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality [O] . Fernanda Cosme, António Inês, Beatriz Ferreira, 2020

机译：通过膨润土澄清消除白和红葡萄酒的黄曲霉毒素B1和B2。效率和对葡萄酒质量的影响

Effect of Pre-Fermentative Maceration and Fining Agents on Protein Stability, Macromolecular, and Phenolic Composition of Albariño White Wines: Comparative Efficiency of Chitosan, k-Carrageenan and Bentonite as Heat Stabilisers

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