Improvement of the foamability of sparkling base wines by the addition of Acacia gums

Authors

Keywords

Sparkling wine, Bentonite, Acacia, gum, Foamability, Polysaccharides, Amino acids

Journal

Volume 313, Issue -, Pages 126062

Publisher

Elsevier BV

Online

2019-12-20

DOI

10.1016/j.foodchem.2019.126062

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