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American Journal of Enology and Viticulture
Volumn 58, Issue 2, 2007, Pages 283-285
In-line dosing of white wine for bentonite fining with centrifugal clarification
Author keywords

Bentonite; Fining; Haze; In line dosing; Protein; Stability
Indexed keywords

EID: 34447575675     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (6)
References (9)
  • 1
    • 0001664047 scopus 로고
    • Adsorption of protein by bentonite in a model wine solution
    • Blade, W.H., and R. Boulton. 1988. Adsorption of protein by bentonite in a model wine solution. Am. J. Enol. Vitic. 39:193-199.
    • (1988) Am. J. Enol. Vitic , vol.39 , pp. 193-199
    • Blade, W.H.1    Boulton, R.2
  • 3
    • 34447498134 scopus 로고    scopus 로고
    • Colby, C.B., S. Nordestgaard, E. Waters, and B.K. O'Neill. 2006. Bentonite fining: Can we improve performance and efficiency and decrease value losses? Aust. N.Z. Grapegr. Winemaker 509:82-88.
    • Colby, C.B., S. Nordestgaard, E. Waters, and B.K. O'Neill. 2006. Bentonite fining: Can we improve performance and efficiency and decrease value losses? Aust. N.Z. Grapegr. Winemaker 509:82-88.
  • 4
    • 0007940489 scopus 로고
    • An evaluation of some characteristics of commercial bentonites
    • Leske, P., N. Bruer, and V. Capdeboscq. 1995. An evaluation of some characteristics of commercial bentonites. Wine Ind. J. 10:73-77.
    • (1995) Wine Ind. J , vol.10 , pp. 73-77
    • Leske, P.1    Bruer, N.2    Capdeboscq, V.3
  • 5
    • 0002059412 scopus 로고
    • Loss of wine aroma attributable to protein stabilization with bentonite or ultrafiltration
    • Miller, G.C., J.M. Amon, R.L. Gibson, and R.F. Simpson. 1985. Loss of wine aroma attributable to protein stabilization with bentonite or ultrafiltration. Aust. Grapegr. Winemaker 256:46-50.
    • (1985) Aust. Grapegr. Winemaker , vol.256 , pp. 46-50
    • Miller, G.C.1    Amon, J.M.2    Gibson, R.L.3    Simpson, R.F.4
  • 6
    • 33845243920 scopus 로고    scopus 로고
    • In-line dosing for bentonite fining of wine or juice: Contact time, clarification, product recovery and sensory effects
    • Muhlack, R., S. Nordestgaard, E.J. Waters, B.K. O'Neill, A. Lim, and C.B. Colby. 2006. In-line dosing for bentonite fining of wine or juice: Contact time, clarification, product recovery and sensory effects. Aust. J. Grape Wine Res. 12:221-234.
    • (2006) Aust. J. Grape Wine Res , vol.12 , pp. 221-234
    • Muhlack, R.1    Nordestgaard, S.2    Waters, E.J.3    O'Neill, B.K.4    Lim, A.5    Colby, C.B.6
  • 7
    • 34447518204 scopus 로고
    • Davison protein removal system development
    • Parent, Y., and W. Welsh. 1986. Davison protein removal system development. Pract. Winery 7:80-83.
    • (1986) Pract. Winery , vol.7 , pp. 80-83
    • Parent, Y.1    Welsh, W.2
  • 8
    • 0002984970 scopus 로고
    • Heat test for detecting protein instability in wine
    • Pocock, K., and B. Rankine. 1973. Heat test for detecting protein instability in wine. Aust. Wine Brew. Spirit Rev. 91:42-43.
    • (1973) Aust. Wine Brew. Spirit Rev , vol.91 , pp. 42-43
    • Pocock, K.1    Rankine, B.2
  • 9
    • 34447537424 scopus 로고
    • Theories and uses of fining agents
    • Rector, B. 1983. Theories and uses of fining agents. Pract. Winery 1:43-48.
    • (1983) Pract. Winery , vol.1 , pp. 43-48
    • Rector, B.1

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.