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:


Canopy Management

Green Approaches




Pests And Diseases

Phenolics And Color

Roots And Soils

Vineyard Design

Vineyard Establishment

Wine Microbiology

Wine Production

Wine Sensory