Research Paper
Sauvignon blanc wine protein stability as affected by pH adjustment and timing of bentonite addition
About this item
- Title
- Sauvignon blanc wine protein stability as affected by pH adjustment and timing of bentonite addition
- Content partner
- Lincoln University
- Collection
- Lincoln University Research Archive
- Description
The effects of pH adjustments on Sauvignon Blanc wine protein haze formation and the required amount of bentonite were investigated at both micro-scale and commercial scale, using identical juice. Additionally, three different timings for bentonite addition were examined during the pH adjustment trial: before, during, and after fermentation. The study utilized the hot and cold test to determine the bentonite requirement for protein stabilization. Wine proteins were analyzed using various tech...
- Format
- Research Paper
- Research format
- Conference paper
- Date created
- 2024-06-17
- Creator
- Hung, Wenfeng / Harrison, Roland / Morton, James / Trought, Mike / Frost, Andy / Tian, Bin
- URL
- https://hdl.handle.net/10182/17330
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Report this itemDigitalNZ brings together more than 30 million items from institutions so that they are easy to find and use. This information is the best information we could find on this item. This item was added on 17 September 2024, and updated 11 March 2025.
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