Publication
Wine instability. I. The importance of the wine proteins
| dc.contributor.author | Mesquita, P.R. | |
| dc.contributor.author | Monteiro, Sara | |
| dc.contributor.author | Pereira, M. Antonieta Piçarra | |
| dc.contributor.author | Loureiro, Virgílio | |
| dc.contributor.author | Teixeira, Artur | |
| dc.contributor.author | Ferreira, Ricardo B. | |
| dc.date.accessioned | 2013-06-17T12:03:40Z | |
| dc.date.available | 2013-06-17T12:03:40Z | |
| dc.date.issued | 1999 | |
| dc.description.abstract | 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. | por |
| dc.identifier.citation | 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. | por |
| dc.identifier.uri | http://hdl.handle.net/10400.11/1905 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.subject | Wine | por |
| dc.subject | Wine proteins | por |
| dc.title | Wine instability. I. The importance of the wine proteins | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Valencia | por |
| oaire.citation.endPage | 376 | por |
| oaire.citation.startPage | 372 | por |
| oaire.citation.title | International Congress - Improved Traditional Foods for the Next Century | por |
| rcaap.rights | openAccess | por |
| rcaap.type | conferenceObject | por |