Improvement of the foamability of sparkling base wines by the addition of Acacia gums.

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作者： Rafael,Apolinar-Valiente ^[1] ; Thomas,Salmon ^[2] ; Pascale,Williams ^[3] ; Michaël,Nigen ^[4] ; Christian,Sanchez ^[4] ; Richard,Marchal ^[2] ; Thierry,Doco ^[3]

作者单位： JRU 1208 Agropolymer Engineering and Emerging Technologies, INRA-Montpellier SupAgro-CIRAD-University of Montpellier, Montpellier, France. Electronic address: rafael.apolinar.valiente@gmail.com. ^[1] Laboratory of Enology and Applied Chemistry, University of Reims, Reims, France. ^[2] JRU 1083 Sciences for Enology, INRA-Montpellier SupAgro-University of Montpellier, Montpellier, France. ^[3] JRU 1208 Agropolymer Engineering and Emerging Technologies, INRA-Montpellier SupAgro-CIRAD-University of Montpellier, Montpellier, France. ^[4]

关键词 Acacia gum Amino acids Bentonite Foamability Polysaccharides Sparkling wine

主题词皂粘土(Bentonite);色谱法, 高压液相(Chromatography, High Pressure Liquid);气体(Gases);阿拉伯树胶(Gum Arabic);葡萄酒(Wine)

DOI 10.1016/j.foodchem.2019.126062

PMID 31931422

发布时间 2020-03-23

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