Gelatine, casein and potassium caseinate as distinct wine fining agents: Different effects on colour, phenolic compounds and sensory characteristics

Journal International des Sciences de la Vigne et du Vin

Volumn 41, Issue 4, 2007, Pages 203-214

  Braga, A ^c   Cosme, Fernanda ^b   Ricardo da Silva, J M ^a   Laureano, Olga ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c Sogrape Vinhos   (Portugal)

Author keywords

Anthocyanins; Condensed tannins; Fining agent; Molecular weight; Surface charge density; Wine

Indexed keywords

EID: 38849104293     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.2007.41.4.836     Document Type: Article

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