Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine

@article{Tschiersch2010DegreeOH,
  title={Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine},
  author={Christopher Tschiersch and Martin Shahin Pour Nikfardjam and Oliver Schmidt and Wolfgang Schwack},
  journal={European Food Research and Technology},
  year={2010},
  volume={231},
  pages={65-74}
}
The increasing demand for economic and efficient wine fining leads to the search for alternatives to traditionally used proteins, preferably new products with the side effect of non-allergenicity. A comparative fining trial on laboratory scale with equal quantities of vegetable proteins, partly used for the first time as fining agents for wine in Germany, was accomplished. Spectrum of wheat, rice, maize and potato proteins was expanded by enzymatic hydrolysis, additionally to evaluate influence… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 10 CITATIONS

Impact of wine manufacturing practice on the occurrence of fining agents with allergenic potential.

  • Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
  • 2014
VIEW 1 EXCERPT
CITES BACKGROUND

Maize Prolamins Resistant to Peptic-tryptic Digestion Maintain Immune-recognition by IgA from Some Celiac Disease Patients

Francisco Cabrera-Chávez, Stefania Iametti, +3 authors Francesco Bonomi
  • Plant foods for human nutrition
  • 2012
VIEW 1 EXCERPT
CITES BACKGROUND

Similar Papers

Loading similar papers…