Addition of Carrageenan at Different Stages of Winemaking for White Wine Protein Stabilization
Author:
Affiliation:
1. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
2. Treasury Wine Estates, 97 Sturt Highway, Nuriootpa, SA 5355, Australia
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf401712d
Reference48 articles.
1. The wine proteins
2. Preventing protein haze in bottled white wine
3. Identification and Characterization of a Fruit-Specific, Thaumatin-Like Protein That Accumulates at Very High Levels in Conjunction with the Onset of Sugar Accumulation and Berry Softening in Grapes
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