Influence of fining with different molecular weight gelatins on proanthocyanidin composition and perception of wines

American Journal of Enology and Viticulture

Volumn 52, Issue 2, 2001, Pages 140-145

  Maury, C ^a   Sarni Manchado, P ^a   Lefebvre, S ^a   Cheynier, V ^a   Moutounet, M ^a  

^a CEMAGREF   (France)

Author keywords

Astringency; Condensed tannins; Fining treatment; Gelatin; Polyphenols; Precipitation; Proteins; Sensory evaluation

Indexed keywords

ENOLOGY; EPIGALLOCATECHIN; FINING; FOOD PROCESSING; GELATIN; MOLECULAR WEIGHT; POLYPHENOL; PRECIPITATION; PROANTHOCYANIDIN; TANNIN; VITICULTURE; WINE PRODUCTION;

EID: 0034877915     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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