Potential of mannoproteins for white wine stabilization: effect on physicochemi...

• Author(s): Ribeiro, Tânia ; Cosme, Fernanda ; Filipe-Ribeiro, L. ; Nunes, Fernando M. ; Mendes-Faia, Arlete ; Fernandes, Conceição
• Date: 2012
• Persistent ID: http://hdl.handle.net/10198/10275
• Origin: Biblioteca Digital do IPB
• Document Type: Conference Object
• Language: English

Description

Wine haze formation is mainly due to protein insolubilization and precipitation. This problem affects considerably its commercial acceptance. Wine protein instability may be due to intrinsic or extrinsic factors, such as proteins molecular weight, isoelectric point, ionic strength, alcohol degree and wine pH or due to inadequate storage temperature.