Influence of gelatin molecular weight on wine phenolic composition and taste

Ever wondered what difference the use of a small versus a large gelatin as a fining agent makes in the final wine? These authors look closely at what each gelatin removes from the wine... and what is left behind for our enjoyment.


Find the full text at: http://ajevonline.org/cgi/reprint/52/2/140


71 gelatins on proanthocyanidins.pdf