Wine instability. I. The importance of the wine proteins

The present work consisted in the removal of protein from six Portuguese varietal wines (Fernão Pires, Assario, Tamarez, verdelho, Arinto and Moscatel)by bentonite fining and subsequent haze induction using the back-addition technique of the total protein from Fernão Pires wine.

Bibliographic Details
Main Author: Mesquita, P.R. (author)
Other Authors: Monteiro, S. (author), Pereira, M.A.P. (author), Loureiro, V.B. (author), Teixeira, A. (author), Ferreira, R.B. (author)
Format: conferenceObject
Language:eng
Published: 2013
Subjects:
Wine
Wine proteins
Online Access:http://hdl.handle.net/10400.11/1905
Country:Portugal
Oai:oai:repositorio.ipcb.pt:10400.11/1905

Internet

http://hdl.handle.net/10400.11/1905

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