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- Benucci, Ilaria, et al. Show all 4 Authors
- Food chemistry 2011 v.124 no.4 pp. 1349-1353
- EDTA (chelating agent); buffers; ethanol; pH; pineapples; proteins; stem bromelain; stems; tartaric acid; white wines
- ... Bromelain from pineapple stem has been studied in unexplored model wine buffer (pH 3.2 tartaric acid and ethanol) in order to evaluate its applicability for white wine protein stabilisation. Bromelain proteolytic activity was studied against several synthetic peptide substrates in McIlvaine buffer covering a wide pH range. Among different synthetic substrates, Bz-Phe-Val-Arg-pNA turned out to be t ...
- Benucci, Ilaria, et al. Show all 5 Authors
- Food chemistry 2019 v.300 pp. 125174
- alginates; calcium; encapsulation; ethanol; fermentation; odors; oxygen consumption; sensory evaluation; sparkling wines; taste; volatile compounds; winemaking; yeasts
- ... This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free EtOH-A, Encapsulated EtOH-A) and non-adapted to ethanol (Free, Encapsulated).The di ...