The results of the first year experimentation showed that the “wine matrix” affects the effectiveness and the affinity of bentonite. For instance: in case of a product rich in macromolecules deriving from the yeasts, the deproteinising effect of the clays is less important, probably because the colloidal system reduces their effectiveness and because part of the macromolecules can have the same charge of the adjuvant.

Dordoni, R., Lambri, M., Manara, M., Bentonites, interaction with wine proteins and fermentation aromas, <<ITALIAN FOOD MATERIALS & MACHINERY>>, 2009; 2009 (Febbraio): 14-17 [http://hdl.handle.net/10807/4779]

Bentonites, interaction with wine proteins and fermentation aromas

Dordoni, Roberta;Lambri, Milena;
2009

Abstract

The results of the first year experimentation showed that the “wine matrix” affects the effectiveness and the affinity of bentonite. For instance: in case of a product rich in macromolecules deriving from the yeasts, the deproteinising effect of the clays is less important, probably because the colloidal system reduces their effectiveness and because part of the macromolecules can have the same charge of the adjuvant.
Inglese
Dordoni, R., Lambri, M., Manara, M., Bentonites, interaction with wine proteins and fermentation aromas, <<ITALIAN FOOD MATERIALS & MACHINERY>>, 2009; 2009 (Febbraio): 14-17 [http://hdl.handle.net/10807/4779]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/4779
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