Wine putrescine abatement by bentonites: From ideal case to practice.
Adsorption kinetics
Bentonites
Biogenic amines
Putrescine
Wine fining
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Aug 2023
15 Aug 2023
Historique:
received:
27
06
2022
revised:
30
01
2023
accepted:
03
03
2023
medline:
7
4
2023
pubmed:
13
3
2023
entrez:
12
3
2023
Statut:
ppublish
Résumé
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
Identifiants
pubmed: 36906945
pii: S0308-8146(23)00493-4
doi: 10.1016/j.foodchem.2023.135876
pii:
doi:
Substances chimiques
Biogenic Amines
0
Putrescine
V10TVZ52E4
Bentonite
1302-78-9
Polyphenols
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
135876Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.