.png){kind=icon}
.png){kind=icon}
Return
Spirulina (Arthrospira platensis) protein as a sustainable alternative fining agent for wine: extraction, optimization and comparative mechanistic evaluation of proanthocyanidin removal in model wine systems
.png){kind=icon}
OA
AI
E
M
L
F
F
DOI：10.1016/j.fochx.2026.104263.png)
.png){kind=icon}
.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
• Spirulina proteins obtained by bead milling are scalable, sustainable fining agents. • Optimal extraction at pH 7.0 and 1 M NaCl yields high-purity protein extract. • ~88% proanthocyanins removal in white wine model, comparable to plant proteins. • 5-10× higher proanthocyanins removal in red wine model vs commercial fining agents. • OPLS shows matrix-dependent interaction mechanisms, structure vs charge.
Keywords:
Spirulina
Protein extraction
Wine fining
Proanthocyanidins
Sustainability
Protein characterization
AI Summary
Key information extracted from the uploaded paper, including a brief overview, abstract, background, key highlights, visual analysis, and future outlook.
Journal
IF:
8.2
Papers:
2.7K
Citations:
9.8K
Organization
Cited Papers