Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products
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DOI: 10.3390/foods11121688
Abstract: Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency.… read more here.
Keywords: influence wine; wine ethanol; fining efficacy; seed ... See more keywords