High-power ultrasound on the protein stability of white wines: Preliminary study of amplitude and sonication time
Emilio Celotti, Mónica Sofía Osorio Barahona, Elisabetta Bellantuono, Jorge Cardona, Tomás Román, Giorgio Nicolini, Andrea Natolino
Topics & Concepts
SonicationWhite WineWineBentoniteChemistryProtein stabilityUltrasoundFood scienceUltrasonic sensorEgg whiteSensory systemAroma of wineBiophysicsChromatographyChemical engineeringBiochemistryBiologyMedicineEngineeringNeuroscienceRadiologyFermentation and Sensory AnalysisMicrobial Inactivation MethodsMeat and Animal Product Quality