Effect of different fining agents and additives in white wine protein stability
One of the most common physical instability is the development of protein hazes in white wines. Bentonite (B) is widely used for the treatment of protein instability however in excess it adversely affects its sensorial properties. Thus, the main objective of this study was to compare the efficiency...
| Autor principal: | |
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| Outros Autores: | , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2014
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/10195 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/10195 |