Fining of red wines: effects on their analytical and sensory parameters
Aim: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties. Methods and Results: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three c...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2011-03-01
|
| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1481 |