Use of mathematical laws for optimizing the doses of swelled and dry bentonite during the fining of white wines. Part I : Clarification and colloidal stability;Utilisation de modèles mathématiques pour optimiser les doses de bentonite gonflée et non gonflée lors du collage des vins blancs Partie I : Clarification et stabilisation colloïdale

Journal International des Sciences de la Vigne et du Vin

Volumn 36, Issue 3, 2002, Pages 169-176

  Marchal, R ^a   Weingartner, S ^b   Voisin, C ^a   Jeandet, Ph ^a   Chatelain, F ^b  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b Saint Georges sur Cher   (France)

Author keywords

Bentonite; Clarification; Haze; Sauvignon; Swelling clay; White wine

Indexed keywords

QUERCUS;

EID: 0347069834     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.2002.36.3.969     Document Type: Article

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