Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds
Crossref DOI link: https://doi.org/10.1007/s00217-017-2917-z
Published Online: 2017-05-23
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Salazar, Fernando N.
Marangon, Matteo
Labbé, Mariela
Lira, Eugenio
Rodríguez-Bencomo, Juan José
López, Francisco
Funding for this research was provided by:
Fondo Nacional de Desarrollo Científico y Tecnológico (Nº 11121594)
License valid from 2017-05-23