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Wine instability. I. The importance of the wine proteins
Orientador(es)
Resumo(s)
The present work consisted in the removal of protein from six Portuguese varietal wines (Fernão Pires, Assario, Tamarez, verdelho, Arinto and Moscatel)by bentonite fining and subsequent haze induction using the back-addition technique of the total protein from Fernão Pires wine.
Descrição
Palavras-chave
Wine Wine proteins
Contexto Educativo
Citação
MESQUITA, P.R. [et al. ] (1999) - Wine instability. I. The importance of the wine proteins. In TOLDRÁ, F. ; RÁMON, D. ; NAVARRO, J.L. Proceedings of the International Congress - Improved Traditional Foods for the Next Century, Valencia, 28-29 October. [S.l. : s.n.]. p. 372-376.