Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio ( Vitis vinifera L.) wine
Author:
Affiliation:
1. DIBAF University of Tuscia Viterbo Italy
2. DISAFA Università degli Studi di Torino Grugliasco Italy
3. Villa Simone Winery Monte Porzio Catone Italy
4. DAFE University of Pisa Pisa Italy
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10577
Reference24 articles.
1. The Flotation Process Can Go Green
2. Premiers résultats de l'application de la flottation dans la clarification des moûts de raisin;Ferrarini R;Rev Fr Oenol,1992
3. Clarification of Muscat Musts Using Wheat Proteins and the Flotation Technique
4. Current state of knowledge and challenges in wine clarification
5. Performance of a protein extracted from potatoes for fining of white musts
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2. Studies on white must clarification using enzyme preparations;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2023-03-20
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