Publicação

Wine instability. I. The importance of the wine proteins

Detalhes bibliográficos
Resumo:	The present work consisted in the removal of protein from six Portuguese varietal wines (Fernão Pires, Assario, Tamarez, verdelho, Arinto and Moscatel)by bentonite fining and subsequent haze induction using the back-addition technique of the total protein from Fernão Pires wine.
Autores principais:	Mesquita, P.R.
Outros Autores:	Monteiro, Sara; Pereira, M. Antonieta Piçarra; Loureiro, Virgílio; Teixeira, Artur; Ferreira, Ricardo B.
Assunto:	Wine Wine proteins
Ano:	1999
País:	Portugal
Tipo de documento:	documento de conferência
Tipo de acesso:	acesso aberto
Instituição associada:	Instituto Politécnico de Castelo Branco
Idioma:	inglês
Origem:	Repositório Científico do Instituto Politécnico de Castelo Branco

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