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Influence of gelatin molecular weight on wine phenolic composition and taste

<p>Ever wondered what difference the use of a <u>small</u> <em>versus</em> a l<u>arge</u> 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.</p><p>&nbsp;</p><p>Find the full text at: http://ajevonline.org/cgi/reprint/52/2/140</p><p>&nbsp;</p>

71 gelatins on proanthocyanidins.pdf