Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine-Reference-Cited by-同舟云学术

Analysis of the impact of fining agents types, oenological tannins and mannoproteins and their concentrations on the phenolic composition of red wine

Published:2017-09 Issue: Volume:83 Page:101-109
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ghanem C.,Taillandier P.,Rizk M.,Rizk Z.,Nehme N.,Souchard J.P.,El Rayess Y.

Funder

LARI (Lebanese Agricultural Research Institute)

Publisher

Elsevier BV

Subject

Food Science

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4. Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, color and general organoleptic quality of Vinhao wines;Castillo-Sanchez;Food Chemistry,2006

5. Assessment of potential effects of common fining agents used for white wine protein stabilization;Chagas;American Journal of Enology and Viticulture,2012

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