Effect of certain clarification treatments on some components of red wine composition
Many authors have worked on wine clarification pointing out the advantages that it has to obtain limpid and bright wines as the consumer requires nowadays. In this work, we study the influence of the clarification done with different doses on the main polyphenols, organic acids and poliols of the Mo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1996-09-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1099 |