Influence of wine pH and ethanol content on the fining efficacy of proteins from winemaking by-products
Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to m...
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| Outros Autores: | , , , , , |
| Formato: | article |
| Idioma: | por |
| Publicado em: |
2022
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.1/17995 |
| País: | Portugal |
| Oai: | oai:sapientia.ualg.pt:10400.1/17995 |