Fining white wine with plant proteins: effects of fining on...

European Food Research and Technology 2014 / 02 Vol. 238; Iss. 2

Fining white wine with plant proteins: effects of fining on proanthocyanidins and aroma components

Granato, Tiziana Mariarita, Nasi, Antonella, Ferranti, Pasquale, Iametti, Stefania, Bonomi, Francesco
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Volume:
238
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-013-2108-5
Date:
February, 2014
File:
PDF, 449 KB
english, 2014
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