Chemically Modified Clay Adsorbents Used in the Retention of Protein and Polyphenolic Compounds from Sauvignon Blanc White Wine

化学改性粘土吸附剂用于保留长相思白葡萄酒中的蛋白质和多酚化合物

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作者:Andreea Hortolomeu, Diana Carmen Mirila, Ana-Maria Roșu, Florin Marian Nedeff, Iuri Scutaru, Dorel Ureche, Rodica Sturza, Adriana-Luminița Fînaru, Ileana Denisa Nistor

Methods

Brunauer-Emmett-Teller and Barrett-Joyner-Halenda (BET-BJH) method, X-ray diffraction (XRD) technique, and transform-coupled infrared spectroscopy Fourier with attenuated total reflection (FTIR-ATR). Following the analyses carried out on the retention of protein content and polyphenolic compounds, it was found that materials based on natural clay have suitable adsorption properties.

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