Works matching DE "PROTEIN content of wine"
Results: 9
The Effect of Dicarboxymethyl Cellulose on the Prevention of Protein Haze Formation on White Wine.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030057
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- Article
Protein concentration and bentonite requirement in Marlborough Sauvignon Blanc wines.
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- Australian Journal of Grape & Wine Research, 2014, v. 20, n. 1, p. 41, doi. 10.1111/ajgw.12047
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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
Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage.
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- Australian Journal of Grape & Wine Research, 2011, v. 17, n. 1, p. 28, doi. 10.1111/j.1755-0238.2010.00112.x
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- Article
A Theoretical Approach for Understanding the Haze Phenomenon in Bottled White Wines at Molecular Level.
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- South African Journal of Enology & Viticulture, 2017, v. 38, n. 1, p. 64
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- Article
Browning susceptibility of commercial monovarietal white wines under accelerated oxidation conditions: correlation with compositional data and effect on total phenol content and radical scavenging activity.
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- European Food Research & Technology, 2016, v. 242, n. 11, p. 1821, doi. 10.1007/s00217-016-2681-5
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- Article
Impact of drought stress on concentration and composition of wine proteins in Riesling.
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- European Food Research & Technology, 2016, v. 242, n. 11, p. 1883, doi. 10.1007/s00217-016-2688-y
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- Article
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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- Article
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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- Article