How fining agents affect the tendency of pear base wine to form and stabilize foam
The company Kiviks Musteri AB produces a pear base wine that forms stable foam, which is problematic from a production perspective. The aim of this thesis was to investigate the factors underlying foam stability in the pear base wine and to find means for its reduction. This was done by foam testing...
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| Format: | Others |
| Language: | English |
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Linnéuniversitetet, Institutionen för naturvetenskap, NV
2010
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-7520 |