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

<p>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.</p><p>&nbsp;</p><p>The full text is published in the <em>International Journal of Vine and Wine Sciences</em>, not available online. </p>

185 gelatin, casein and potassium caseinate.pdf