Persistence of blood paste proteins in a dry white wine after clarification
Until the end of 1997, plasmatic proteins and blood cells could be used to clarify wines. The aim of our work was to study the persistence of these animal proteins in a dry white wine during clarification. The effects of some clarification parameters were also estimated. We used two protocols to dis...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1999-12-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1019 |