Analysis of the impact of fining agents types, oenological...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 09 Vol. 83

Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

Ghanem, C., Taillandier, P., Rizk, M., Rizk, Z., Nehme, N., Souchard, J.P., El Rayess, Y.
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Volume:
83
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.05.009
Date:
September, 2017
File:
PDF, 725 KB
english, 2017
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