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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 haze formation protein adsorption wine matrixOenoivas 2019
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Conference papers
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https://hal.inrae.fr/hal-02890873
Contributor : Céline Poncet-Legrand <>
Submitted on : Monday, July 6, 2020 - 3:41:48 PM
Last modification on : Thursday, November 12, 2020 - 10:06:07 AM

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  • HAL Id : hal-02890873, version 1

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