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Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization
Recently, new technologies have been combined to improve quality and sensorial diversity of wine. Several fining agents were developed to induce flocculation and sedimentation of particulate matter in wine, enhancing its clarification, and stabilization. The fining agents most commonly used are anim...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6794431/ https://www.ncbi.nlm.nih.gov/pubmed/31649649 http://dx.doi.org/10.3389/fmicb.2019.02310 |