Use of wheat gluten as clarifying agent of musts and white wines

American Journal of Enology and Viticulture

Volumn 53, Issue 4, 2002, Pages 308-314

  Marchal, Richard ^a   Marchal Delahaut, Laurence ^a   Michels, Franck ^b   Parmentier, Maryline ^a   Lallement, Armelle ^c   Jeandet, Philippe ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b Société CHAMTOR   (France)

^c Inst nologique de Champagne   (France)

Author keywords

Bentonite; Clarifying; Fining; Gelatin; Gluten; Must; Wine

Indexed keywords

ANIMALIA; BOVINAE; TRITICUM AESTIVUM; VITIS SP.;

EID: 0036975004     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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