Analysis and Characterization of Wine Condensed Tannins Precipitated by Proteins Used as Fining Agent in Enology-Reference-Cited by-同舟云学术

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Analysis and Characterization of Wine Condensed Tannins Precipitated by Proteins Used as Fining Agent in Enology

Published:1999 Issue:1 Volume:50 Page:81-86
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:Am J Enol Vitic.

Author:

Sarni-Manchado Pascale,Deleris Anne,Avallone Sylvie,Cheynier Véronique,Moutounet Michel

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fining;Understanding Wine Chemistry;2024-05-24

2. Fast and Simple UPLC–Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition;Foods;2023-09-02

3. Grape Pulp Fiber as Possible Fining Agents for Red Wine;Biomolecules;2022-10-20

4. Effects of supplemental tannic acid on growth performance, gut health, microbiota, and fat accumulation and optimal dosages of tannic acid in broilers;Frontiers in Physiology;2022-09-02

5. Determination of trace levels of organic fining agents in wines: Latest and relevant findings;Frontiers in Chemistry;2022-08-05

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