Gelatine, caseine and potassium caseinate: Effect on color, phenolic compounds and sensory characteristics

These Portuguese authors found that casein depleted mostly the monomeric and oligomeric phenols of a red wine, whereas gelatin depleted mostly the polymeric phenols. This latter fraction is currently believed to be most responsible for astringency.


The full text is published in the International Journal of Vine and Wine Sciences, not available online.

185 gelatin, casein and potassium caseinate.pdf