Protein stabilisation of Chardonnay wine using trisacryl and bentonite: A comparative study

International Journal of Food Science and Technology

Volumn 44, Issue 2, 2009, Pages 330-336

  De Bruijn, Johannes ^a   Loyola, Cristina ^a   Flores, Adan ^a   Hevia, Felicitas ^a   Melín, Pedro ^a   Serra, Ignacio ^a  

^a UNIVERSITY OF CONCEPCIÓN   (Chile)

Author keywords

Adsorption; Chardonnay wine; Isotherm; Protein; Resin; Stabilisation

Indexed keywords

EID: 58149512535     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01720.x     Document Type: Article

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