Development of Potential Yeast Protein Extracts for Red Wine Clarification and Stabilization
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DOI: 10.3389/fmicb.2019.02310
Abstract: Recently, new technologies have been combined to improve quality and sensorial diversity of wine. Several fining agents were developed to induce flocculation and sedimentation of particulate matter in wine, enhancing its clarification, and stabilization. The… read more here.
Keywords: wine; protein extracts; yeast; clarification stabilization ... See more keywords