Fining of red wines: Effects on their analytical and sensory parameters

Journal International des Sciences de la Vigne et du Vin

Volumn 45, Issue 1, 2011, Pages 47-60

  Karamanidou, Asimenia ^a   Kallithraka, Stamatina ^b   Hatzidimitriou, Efimia ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Egg albumin; Gelatin; Phenolic compounds; Polysaccharides; Protein fining; Red wine

Indexed keywords

VITACEAE;

EID: 79960680438     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

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