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...

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Bibliographic Details
Main Author: Ribeiro, Tânia Isabel Monteiro (author)
Other Authors: Fernandes, Conceição (author), Filipe-Ribeiro, L. (author), Cosme, Fernanda (author), Mendes-Faia, Arlete (author)
Format: conferenceObject
Language:eng
Published: 2014
Subjects:
White wine
Protein stability
Bentonite
Mannoproteins
Stability tests
Online Access:http://hdl.handle.net/10198/10195
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/10195

Internet

http://hdl.handle.net/10198/10195

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