Effect of various proteins on different molecular weight proanthocyanidin fractions of red wine during wine fining

American Journal of Enology and Viticulture

Volumn 60, Issue 1, 2009, Pages 74-81

  Cosme, Fernanda ^b   Ricardo da Silva, Jorge M ^a   Laureano, Olga ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

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

Author keywords

Fining agents; Proanthocyanidins; Protein; Wine

Indexed keywords

EID: 62949135470     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (34)

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