This study from the Sacks Lab examines pathogenesis-related proteins in red wines, and suggests that additional steps to remove protein during winemaking may lead to hybrid wines with better mouthfeel and more complexity
open8noProteins and polysaccharides play a key role in red wine quality. Proteins interact with tann...
Protein stabilization of white wine is a process whereby proteins which may later give rise to a haz...
The responsibility of condensed tannins in the astringency sensation is well-known, even though the ...
Although they possess significant viticultural advantages, interspecific hybrid grapes (Vitis spp.) ...
This presentation concern only a part of the PhD project. In particular the interactions between whi...
Aim: Wine is a very complex medium and is often evaluated according to its main components like alco...
Protein stabilisation in white wine is of great concern to winemakers as denaturation of wine protei...
Astringency is an important characteristic of red wine quality. The sensation is generally thought t...
Graduation date: 2011A number of methods to isolate and quantify protein in Pinot noir wines were ev...
Red wines made from interspecific hybrid cultivars are often low in tannins – even when the grapes h...
Although they possess significant viticultural advantages, interspecific hybrid grapes (<i>Vitis</i>...
Protein stabilisation in white wine is of great concern to winemakers as denaturation of wine protei...
During the storage, bottled white wines can manifest haziness due to the insolubilisation of the gra...
Slow denaturation of wine proteins is thought to lead to protein aggregation, flocculation into a ha...
Many studies have dealt with fining treatments, focusing on their impact on phenolic precipitation o...
open8noProteins and polysaccharides play a key role in red wine quality. Proteins interact with tann...
Protein stabilization of white wine is a process whereby proteins which may later give rise to a haz...
The responsibility of condensed tannins in the astringency sensation is well-known, even though the ...
Although they possess significant viticultural advantages, interspecific hybrid grapes (Vitis spp.) ...
This presentation concern only a part of the PhD project. In particular the interactions between whi...
Aim: Wine is a very complex medium and is often evaluated according to its main components like alco...
Protein stabilisation in white wine is of great concern to winemakers as denaturation of wine protei...
Astringency is an important characteristic of red wine quality. The sensation is generally thought t...
Graduation date: 2011A number of methods to isolate and quantify protein in Pinot noir wines were ev...
Red wines made from interspecific hybrid cultivars are often low in tannins – even when the grapes h...
Although they possess significant viticultural advantages, interspecific hybrid grapes (<i>Vitis</i>...
Protein stabilisation in white wine is of great concern to winemakers as denaturation of wine protei...
During the storage, bottled white wines can manifest haziness due to the insolubilisation of the gra...
Slow denaturation of wine proteins is thought to lead to protein aggregation, flocculation into a ha...
Many studies have dealt with fining treatments, focusing on their impact on phenolic precipitation o...
open8noProteins and polysaccharides play a key role in red wine quality. Proteins interact with tann...
Protein stabilization of white wine is a process whereby proteins which may later give rise to a haz...
The responsibility of condensed tannins in the astringency sensation is well-known, even though the ...
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