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- W4323307325 abstract "Herein, we demonstrated that bentonites can be incisively used to reduce wine BAs content, especially putrescine molecules. Pioneering kinetic and thermodynamic studies of putrescine adsorption onto two commercially available bentonites (optimal concentration of 0.40 g dm-3) were performed resulting in ca. 60% removal by physisorption mechanism. Both bentonites showed also promising results in more complex systems, resulting in a lower putrescine adsorption due to the competition with other molecules (as proteins, polyphenols), typically present in wines. Nonetheless, we managed to reduce the putrescine content below 10 ppm both in red and white wines." @default.
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- W4323307325 date "2023-08-01" @default.
- W4323307325 modified "2023-10-14" @default.
- W4323307325 title "Wine putrescine abatement by bentonites: From ideal case to practice" @default.
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- W4323307325 doi "https://doi.org/10.1016/j.foodchem.2023.135876" @default.
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