Protein haze formation in wines revisited. The stabilising effect of organic acids

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Batista, L.; Monteiro, L.; Loureiro, V.; Teixeira, A.R.; Ferreira, R.B.;
(2010)
  • Publisher: Elsevier
  • Subject: wine proteins | tartaric acid | haze | organic acids | X factor
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

The effect on the wine protein haze potential of five organic acids commonly encountered in wines (L(+)- tartaric, L( )-malic, citric, succinic and gluconic acids) was assessed. All five acids, tested at 20 mM, reduced dramatically the haze potential of proteins, ... View more
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