Fining of red wines: effects on their analytical and sensory parameters

Fining of red wines: effects on their analytical and sensory parameters

Aim: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties. Methods and Results: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three c...

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Bibliographic Details
Main Authors: Asimenia Karamanidou, Stamatina Kallithraka, Efimia Hatzidimitriou
Format: Article
Language:English
Published: International Viticulture and Enology Society 2011-03-01
Series:OENO One
Subjects:
red wine
protein fining
gelatin
egg albumin
phenolic compounds
polysaccharides
Online Access:https://oeno-one.eu/article/view/1481

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