Open Access
| Issue |
BIO Web Conf.
Volume 68, 2023
44th World Congress of Vine and Wine
|
|
|---|---|---|
| Article Number | 02012 | |
| Number of page(s) | 3 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20236802012 | |
| Published online | 06 December 2023 | |
- Maury C., Maury C., Sarni-Manchado P., Lefebvre S., Cheynier V., Moutounet M. Influence of Fining with Plant Proteins on Proanthocyanidin Composition of Red Wines. Am. J. Enol. Vitic [Internet]. 2003 54(2), 105–111. Available from: http://ajevonline.org/content/54/2.toc [CrossRef] [Google Scholar]
- Gambuti A., Rinaldi A., Moio L. Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine. European Food Research and Technology. 2012 Oct 12, 235(4) [Google Scholar]
- Granato T.M., Ferranti P., Iametti S., Bonomi F. Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits. Food Chem. 2018 Aug 256, 235–43 [CrossRef] [Google Scholar]
- Kang W., Niimi J., Bastian SEP. Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents. Am. J. Enol. Vitic. 2018 Jan 69(1), 22–31 [CrossRef] [Google Scholar]
- Bressani R. Composition and Nutritional Properties of Amaranth. In: Amaranth Biology, Chemistry, and Technology. CRC Press 2018, p. 185–205 [CrossRef] [Google Scholar]
- Kozioł M.J. Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). Journal of Food Composition and Analysis 1992 Mar 5(1), 35–68 [CrossRef] [Google Scholar]
- Drzewiecki J., Delgado-Licon E., Haruenkit R., Pawelzik E., Martin-Belloso O., Park Y.S., et al. Identification and Differences of Total Proteins and Their Soluble Fractions in Some Pseudocereals Based on Electrophoretic Patterns. J. Agric. Food Chem. 2003 Dec 1, 51(26), 7798–804 [CrossRef] [PubMed] [Google Scholar]
- Gorinstein S., Pawelzik E., Delgado-Licon E., Haruenkit R., Weisz M., Trakhtenberg S. Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses. J. Sci. Food Agric. 2002 Jun; 82(8), 886–891 [CrossRef] [Google Scholar]
- Mercurio M.D., Dambergs R.G., Herderich M.J., Smith P.A. High Throughput Analysis of Red Wine and Grape PhenolicsAdaptation and Validation of Methyl Cellulose Precipitable Tannin Assay and Modified Somers Color Assay to a Rapid 96 Well Plate Format. J. Agric. Food Chem. 2007 Jun 1, 55(12), 4651–7 [CrossRef] [PubMed] [Google Scholar]
- Ho P., da Silva M.C.M., Hogg T.A. Changes in colour and phenolic composition during the early stages of maturation of port in wood, stainless steel and glass. J. Sci. Food Agric. 2001 Oct 81(13), 1269–1280 [CrossRef] [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.