Summary Content

Return To Index

Effect of various fining proteins on tannin fractions

<p>Using Portuguese varieties these authors show that the type of fining agent used plays an important role on the the type of phenolic compounds remaining in the wine.</p><p>&nbsp;</p><p>The full text is available at: http://ajevonline.org/cgi/reprint/60/1/74</p><p>&nbsp;</p>

218 effect of fining with various proteins on tannin fractions.pdf