Optimization of the operating conditions for color correction in white wines based on the use of yeast as fining agent

Journal of Food Science

Volumn 69, Issue 8, 2004, Pages

  Lopez Toledano, A ^a   Mayen, M ^a   Merida, J ^a   Medina, M ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Browning; Fining agents; Immobilized yeast; White wines

Indexed keywords

EID: 7444253397     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb09906.x     Document Type: Article

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