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.
Title
Wine instability. I. The importance of the wine proteins
Subject
Wine Wine proteins
Date
2013-06-17T12:03:40Z 2013-06-17T12:03:40Z 1999
Description
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.
