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Wine Fining with Plant Proteins

Fining treatments involve the addition of a substance or a mixture to wine, and are generally carried out in order to clarify, stabilize or modify the wine’s organoleptic characteristics. Usually these fining agents will bind the target compound(s) to form insoluble aggregates that are subsequently...

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Detalles Bibliográficos
Autores principales: Marangon, Matteo, Vincenzi, Simone, Curioni, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600255/
https://www.ncbi.nlm.nih.gov/pubmed/31212597
http://dx.doi.org/10.3390/molecules24112186