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Wine instability. II. The influence of several non-proteic components
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Orientador(es)
Resumo(s)
In the present work the effects on wine protein instability of wine polysaccharides, proteins of non-wine origin and alcohol were investigated.
Descrição
Palavras-chave
Wine Non proteic components
Contexto Educativo
Citação
PEREIRA, M.A.P. [et al. ] (1999) - Wine instability. II. The influence of several non-proteic components. 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. 377-379.