Concepedia

Manoprotein Addition

Manoprotein Addition is a stabilization treatment method that involves the incorporation of manoproteins, derived from yeast cell walls, to enhance colloidal stability and sensory properties in wine by selectively binding phenolic compounds and preventing haze formation.

1

Publications

48

Citations

5

Authors

3

Institutions

Publications per year

2017–2026

0

Parents

Publications

1

1–1 of 1

Authors

5

  1. FC
    Fernanda Cosme

    University of Trás-os-Montes and Alto Douro, Portugal

    1 publications · 48 citations

    1

    h-index

  2. FM
    Fernando M. Nunes

    University of Trás-os-Montes and Alto Douro, Portugal

    1 publications · 48 citations

    1

    h-index

  3. LF
    Luı́s Filipe-Ribeiro

    University of Trás-os-Montes and Alto Douro, Portugal

    1 publications · 48 citations

    1

    h-index

  4. CF
    Cristina Fernandes

    Instituto Superior Técnico, Portugal

    1 publications · 48 citations

    1

    h-index

  5. TR
    Tatiana Ribeiro

    Universidade Federal de Minas Gerais, Brazil

    1 publications · 48 citations

    1

    h-index

1–5 of 5

Institutions

3

  1. Polytechnic Institute of Bragança

    Bragança, Portugal

    1 h-index

    1 publications

    48 citations

  2. University of Trás-os-Montes and Alto Douro

    Vila Real, Portugal

    1 h-index

    2 publications

    96 citations

  3. Institute for Biotechnology and Bioengineering

    Lisbon, Portugal

    1 h-index

    3 publications

    144 citations

1–3 of 3

Venues

  1. Food Chemistry

    1 publications · 48 citations

    1

    h-index

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