In-line dosing for bentonite fining of wine or juice: Contact time, clarification, product recovery and sensory effects

Australian Journal of Grape and Wine Research

Volumn 12, Issue 3, 2006, Pages 221-234

  Muhlack, R ^a,b   Nordestgaard, S ^a   Waters, E J ^b   O'Neill, B K ^a   Lim, A ^c   Colby, C B ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^c Hardy Wine Company   (Australia)

Author keywords

Bentonite fining; Contact time; In line dosing; Juice; Process efficiency; Protein haze; Sensory; Wine

Indexed keywords

EID: 33845243920     PISSN: 13227130     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2006.tb00062.x     Document Type: Article

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