Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine.

Stefano PettinelliMatteo PollonLorenzo CostantiniAndrea Bellincontro Susana R SegadeLuca RolleFabio Mencarelli

Published in: Journal of the science of food and agriculture (2020)

The use of legume protein combined with chitin as a fining agent for flotation is advantageous in terms of clarification efficiency for grape must. Furthermore, the wines obtained showed high perceived global quality, even though a higher loss (38% and 27% respectively for LEGYEAST and LEGCHIT) of VOCs occurred when compared with gelatin. © 2020 Society of Chemical Industry.

Keyphrases

amino acid
social support
depressive symptoms
physical activity
mental health
hyaluronic acid
protein protein
quality improvement