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1. Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics

Author:
Capão, I.,   et al.   ; Cosme, F.; Filipe-Ribeiro, L.; Bennett, R.N.; Mendes-Faia, A.;     Show all 5 Authors
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 382-387
ISSN:
0023-6438
Subject:
bottles; color; hypersensitivity; pea protein; phenols; physicochemical properties; potassium; reducing agents; sensory properties; turbidity; white wines
Abstract:
... The use of potassium caseinate for wine fining can cause allergic reactions and must be included on wine bottle labels. The focus of this research was to determine if non-allergenic pea protein or polyvinylpolypyrrolidone (PVPP) are possible alternatives for wine fining. Trials were performed to compare the effects of these potential fining agents on phenolic compounds, browning potential, turbidi ...
DOI:
10.1016/j.lwt.2011.12.016