结合连续流程的创新吸附材料对白葡萄酒蛋白质和氧化稳定的作用

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Updated: May 8, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Arianna Ricci1, Andrea Versari1, Luigi Ragni1

  • 1Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Inter-Departmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, FC, Italy.

Food chemistry
|March 2, 2024
PubMed
概括

这项研究引入了一种新的方法,使用二氧化 (TiO2) 复合吸附剂通过减少蛋白质和防止氧化来稳定白葡萄酒. 这种创新处理有效地提高了葡萄酒的稳定性,而不会释放污染物.

关键词:
连续流程流程的过程.半孔陶是一种中孔陶.二氧化二氧化的使用情况.葡萄酒氧化的动力学葡萄酒蛋白的稳定性 葡萄酒蛋白的稳定性

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