Effect of bentonite fining during fermentation on protein content in Macabeu wines: comparison of pilot- and industrial-scale experiments
Aim: This work is aimed to study the effectiveness of the use of bentonite at different stages of the vinification process (pilot and industrial scales) in relation to wine protein stability. The effect of wine storage and ageing on protein content and stability is also studied. Methods and results:...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2013-09-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1550 |