Content and origin of protein in white and red wines changes during fermentation and maturation
Guardado en:
Publicado en: | American journal of Enology and Viticulture |
---|---|
Autor principal: | Masakazu, Fukui |
Otros Autores: | Yokotsuka, Koki |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American journal of Enology and Viticulture v. 54, no. 3 (2003), p. 178-188 |
Materias: | |
Publicación relacionada: | Contenido en:
American journal of Enology and Viticulture |
Ejemplares similares
-
Protein stability in white wine - the nuisance of bentonite
por: Webb, Richard - Use of zirconium dioxide during fermentation as an alternative to protein fining with bentonite for white wines
- Protein adsorption by bentonite in a white wine model solution effect of protein molecular weight and ethanol concentration
- Effect of bentonite fining on odor-active compounds in two different white wine styles
-
Antioxidant potential and phenolic composition of white and red wines
por: Kosmerl, Tatjana