Predicting protein haze formation in white wines
Author:
Affiliation:
1. The Australian Wine Research Institute; Glen Osmond SA, 5064 Australia
Funder
Wine Australia
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12354/fullpdf
Reference30 articles.
1. The complexity of protein haze formation in wines;Batista;Food Chemistry,2009
2. Chitosan beads from microbial and animal sources as enzyme supports for wine application;Benucci;Food Hydrocolloids,2016
3. The challenging SO2-mediated chemical build-up of protein aggregates in wines;Chagas;Food Chemistry,2016
4. Influence of production method on the chemical composition, foaming properties and quality of Australian carbonated and sparkling white wines;Culbert;Journal of Agricultural and Food Chemistry,2017
5. Effect of non-protein factors on heat stability of Chilean Sauvignon Blanc wines;Bruijn;Chilean Journal of Agricultural Research,2014
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