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- Capão, I., et al. Show all 5 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 382-387
- bottles; color; hypersensitivity; pea protein; phenols; physicochemical properties; potassium; reducing agents; sensory properties; turbidity; white wines
- ... 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 ...