Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 48, Issue 10, Pages 4619-4627Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0005519
Keywords
maderization; polyphenols; chitosans
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Browning and maderization represent important problems for white wine stability. Essentially, this is due to polyphenol oxidation in the wine. The problem has been remedied by adsorption of polyphenol compounds with polymeric adjuvants (chitosans, scleroprotein, and polylactic acid) not used traditionally in nine-making. In particular, some chitosans reduced the polyphenol content and stabilized two Italian white wines (Trebbiano and Albana) to the same extent as did potassium caseinate, an adjuvant normally used in enology. Moreover, chitosans could be reused after a simple regeneration process.
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