Tuning the pH during the fermentation has a strong effect on the wine protein composition and the stability of the resulting white wines - Archive ouverte HAL Access content directly
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Tuning the pH during the fermentation has a strong effect on the wine protein composition and the stability of the resulting white wines

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Abstract

The context of global warming implies increases of ethanol content and pH in wines. Elsewhere, previous results have shown the impact of pH on the stability of proteins in white wines. Our aim was to asses for different varieties the effect of pH on the protein content of wines at the end of the alcoholic fermentation. Fermentations were performed using the same starting must, to avoid any other difference in terms of matrix composition (polyphenols, polysaccharides, ions...).
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Dates and versions

hal-03712957 , version 1 (04-07-2022)

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  • HAL Id : hal-03712957 , version 1

Cite

Eric Meistermann, Aude Vernhet, Philippe Cottereau, Frédéric Charrier, Patrick Chemardin, et al.. Tuning the pH during the fermentation has a strong effect on the wine protein composition and the stability of the resulting white wines. Macrowine 2021, Jun 2021, Virtual, Italy. ⟨hal-03712957⟩
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