Wine proteome after partial clarification during fermentation reveals differential efficiency of various bentonite types
Author:
Funder
Hrvatska Zaklada za Znanost
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
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3. Enhancement of Istrian Malvasia wine aroma and hydroxycinnamate composition by hand and mechanical leaf removal;Bubola;J. Sci. Food Agric.,2019
4. Nitrogen compounds in must and volatile profile of white wine: Influence of clarification process before alcoholic fermentation;Burin;Food Chem.,2016
5. Dynamic changes in volatile compounds during fermentation of Cabernet Sauvignon grapes with and without skins;Callejón;Am. J. Enol. Vitic.,2012
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