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The affinity of white wine proteins for bentonite is dependent on the wine composition and is directly related to their thermal stability / sensitivity

Céline Poncet-Legrand 1 Eric Meistermann 2 Frédéric Charrier 1 Patrick Chemardin 1 Aude Vernhet 3 
1 SPO - Sciences Pour l'Oenologie
2 Institut Français de la Vigne et du Vin (IFV)
3 Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier
Keywords : fining wine matrixOenoivas 2019 haze formation protein adsorption
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Conference papers
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https://hal.inrae.fr/hal-02890873
Contributor : Céline Poncet-legrand Connect in order to contact the contributor
Submitted on : Monday, July 6, 2020 - 3:41:48 PM
Last modification on : Wednesday, March 23, 2022 - 12:08:35 PM

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  • HAL Id : hal-02890873, version 1

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INRA | BA | UNIV-MONTPELLIER | SPO | MONTPELLIER-SUPAGRO | INRAE | INRAEOCCITANIEMONTPELLIER

Citation

Céline Poncet-Legrand, Eric Meistermann, Frédéric Charrier, Patrick Chemardin, Aude Vernhet. The affinity of white wine proteins for bentonite is dependent on the wine composition and is directly related to their thermal stability / sensitivity. OENOIVAS 2019, Jun 2019, Talence, France. ⟨hal-02890873⟩

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