Effect of Bentonite Fining on Proteins and Phenolic Composition of Chardonnay and Sauvignon Blanc Wines
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DOI: 10.21548/41-1-3814
Abstract: Bentonite fining is widely used to remove excess proteins in white wine prior to bottling in order to prevent protein haze formation. However, bentonite fining could also remove beneficial compounds in wine, e.g. phenolic compounds… read more here.
Keywords: composition chardonnay; chardonnay sauvignon; sauvignon blanc; bentonite fining ... See more keywords