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Showing 1 to 1 of 1 for “"wine fining"”.
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INTERACTION BETWEEN PROTEINS OF PLANT ORIGIN AND WINE COMPONENTS: MOLECULAR-BASED CHOICE OF PROTEIN FINING AGENTS FOR ORGANOLEPTIC IMPROVEMENT
… proteins from plant sources are commonly used in winemaking as fining agents to remove particles responsible for turbidity, to improve stability, and to control browning, over-oxidation, and bitterness during ageing (Spagna et al., 2000; Cosme et al., 2008). The formation of covalent and …