Works matching DE "FINING (Wine making)"
Results: 14
Performance of purified grape pomace as a fining agent to reduce the levels of some contaminants from wine.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2018, v. 35, n. 6, p. 1061, doi. 10.1080/19440049.2018.1459050
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Impact of wine manufacturing practice on the occurrence of fining agents with allergenic potential.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2014, v. 31, n. 11, p. 1805, doi. 10.1080/19440049.2014.963700
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PERSPECTIVES OF UTILIZATION OF NANODISPERSIVE MATERIALS BASED ON SIO<sub>2</sub>, TIO<sub>2</sub> AND SIO<sub>2</sub>-TIO<sub>2</sub> FOR WINE FINING.
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- Food & Environment Safety, 2017, v. 16, n. 4, p. 216
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Effects of Fining Agents on Antioxidant Capacity of Red Wines.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 55, doi. 10.1002/j.2050-0416.2011.tb00443.x
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Influence of Fining and Tartaric Stabilisation Procedures on White Wine Mannoprotein Content.
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- South African Journal of Enology & Viticulture, 2012, v. 33, n. 1, p. 88
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NOVELTIES OF METHOD OF SETTING FINES IMPOSED FOR INFRINGEMENTS OF THE LITHUANIAN LAW ON COMPETITION.
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- Jurisprudence / Jurisprudencija, 2012, v. 19, n. 2, p. 625
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Fining of Red Wines with Pomace Cell Wall Material: Effect on Wine Phenolic Composition.
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- Food & Bioprocess Technology, 2017, v. 10, n. 8, p. 1531, doi. 10.1007/s11947-017-1922-3
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Effects of fining on phenolic compounds and colour of red wine obtained with addition of increased amounts of grape solid phase in pomace.
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- Chemical Industry / Hemijska Industrija, 2012, v. 66, n. 5, p. 727, doi. 10.2298/HEMIND111209018P
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β-Glucosidase removal due to bentonite fining during wine making.
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- European Food Research & Technology, 2015, v. 241, n. 2, p. 253, doi. 10.1007/s00217-015-2451-9
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Yeast protein extracts: an alternative fining agent for red wines.
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- European Food Research & Technology, 2015, v. 240, n. 4, p. 689, doi. 10.1007/s00217-014-2373-y
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Impact of winemaking practices on the concentration and composition of tannins in red wine.
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- Australian Journal of Grape & Wine Research, 2015, v. 21, p. 601, doi. 10.1111/ajgw.12188
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- Article
Grape seed proteins: a new fining agent for astringency reduction in red wine.
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- Australian Journal of Grape & Wine Research, 2013, v. 19, n. 2, p. 153, doi. 10.1111/ajgw.12030
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- Article
The effect of bentonite fining at different stages of white winemaking on protein stability.
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- Australian Journal of Grape & Wine Research, 2011, v. 17, n. 2, p. 280, doi. 10.1111/j.1755-0238.2011.00123.x
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- Article
Optimization of the Operating Conditions for Color Correction in White Wines Based on the Use of Yeast as Fining Agent.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C599, doi. 10.1111/j.1365-2621.2004.tb09906.x
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