Clarification of Muscat Musts Using Wheat Proteins and the Flotation Technique-Reference-Cited by-同舟云学术

Clarification of Muscat Musts Using Wheat Proteins and the Flotation Technique

Published:2003-02-20 Issue:7 Volume:51 Page:2040-2048
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Marchal Richard¹,Lallement Armelle¹,Jeandet Philippe¹,Establet Gérard¹

Affiliation:

1. Laboratoire d'œnologie, Université de Reims, URVVC, B.P. 1039, 51687 Reims Cedex 2, France; Institut Œnologique de Champagne, Z.I de Mardeuil, B.P. 25, 51201 Epernay Cedex, France; and La Cave de Die Jaillance, Avenue de la Clairette, B.P. 79, 26150 Die, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0207833

Reference43 articles.

1. Dance, F. Essais de clarification par flottation des moûts blancs avant fermentation à la Cave Coopérative de Pinet (Clarification of white musts before fermentation using flotation). Enology Master of Science Report, University of Montpellier I, 1993; 51 pages.

2. Jovine A. La flottation ou le débourbage par le haut (The flotation or “settling” by the top of the tank). Enology Master of Science Report, University of Montpellier I, 1992; pp 90−114.

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