Continuous Stabilization of Chardonnay with Ion-Exchage Resin: Influence on Protein and Phenolic Profile of Wine-Reference-Cited by-同舟云学术

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Continuous Stabilization of Chardonnay with Ion-Exchage Resin: Influence on Protein and Phenolic Profile of Wine

Published:2009-03 Issue:1 Volume:69 Page:
ISSN:0718-5839
Container-title:Chilean journal of agricultural research
language:en
Short-container-title:Chilean J. Agric. Res.

Author:

de Bruijn Johannes,Valdebenito Ana,Loyola Cristina,Serra Ignacio,Salazar Fernando,López Francisco

Publisher

SciELO Agencia Nacional de Investigacion y Desarrollo (ANID)

Subject

Agronomy and Crop Science,Animal Science and Zoology

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. Clarification and quality control for cooking wine by ion-exchange resin;Journal of Food Measurement and Characterization;2024-03-27

2. Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy;Food Research International;2023-03

3. The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine;Ciência e Técnica Vitivinícola;2019

4. Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols;Food Chemistry;2018-02

5. Wine tartrate stabilization by different levels of cation exchange resin treatments: impact on chemical composition, phenolic profile and organoleptic properties of red wines;Food Research International;2015-03

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