BluEnology – Desenvolvimento de um adjuvante proteico de microalgas para uso enológico
Designação do projeto |& [...]
Projetos
Effect of Fining with Chitosan and k-Carrageenan on Protein Stability, Macromolecular, and Phenolic Composition of White Wines
Effect of Fining with Chitosan and k-Carrageenan on Protein Stability, Macromolecular, and Phenolic Composition of White WinesFernanda Cosme (1,2)*, Inma Arenas (1), Miguel Ribeiro (1,3), Lu [...]
Comparison of k-Carrageenan, Bentonite, and Chitosan in Albariño white wine protein stabilization obtained with and without pre-fermentative skin maceration
Fernanda Cosme (1,2), Inma Arenas (2), Miguel Ribeiro (2), Luís Filipe-Ribeiro (3), Rafael Vilamarim (2), Elisa Costa (2), João Siopa (2), and Fernando M. Nunes (2,4 [...]