Influence of non-allergenic fining agents on white wine phenolic and volatile composition
White wine fining is important to stabilize wine colour by removing phenolic compounds. The choice of oenological products is important since consumers are concerned regarding food safety. Due to allergic reaction problems by some consumers, together with the restriction of EU legislation [1], non-a...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | conferencePoster |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/72808 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/72808 |