Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage

Australian Journal of Grape and Wine Research

Volumn 17, Issue 1, 2011, Pages 28-35

  Marangon, M ^a   Lucchetta, M ^b   Waters, E J ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF PADOVA   (Italy)

Author keywords

Chardonnay; Haze; Protein; Riesling; Sauvignon Blanc; Wine; Zirconium dioxide

Indexed keywords

EID: 79251583762     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2010.00112.x     Document Type: Article

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