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- Benucci, Ilaria, et al. Show all 6 Authors
- Journal of food science and technology 2016 v.53 no.2 pp. 1130-1139
- bentonite; bromelains; enzymatic treatment; fortified wines; indigenous species; papain; phenol; plants (botany); protein content; sensory properties; white wines; wine quality
- ... This research presents a feasibility study of using a continuous packed-bed reactor (PBR), containing immobilised native plant cysteine proteases, as a specific and mild alternative technique relative to the usual bentonite fining for white wine protein stabilisation. The operational parameters for a PBR containing immobilised bromelain (PBR-br) or immobilised papain (PBR-pa) were optimised using ...
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