Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

Hidden exogenous proteins in wine: problems, methods of detection and related legislation - a review

Fining agents are commonly used in the winemaking process to clarify and stabilise wines. They have different origins (animal, vegetal or mineral) and are added to wines in order to remove specifically undesirable compounds that are discarded. Fining agents should not be present in the final product...

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Bibliographic Details
Main Authors:	Corrado Rizzi, Federica Mainente, Gabriella Pasini, Barbara Simonato
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2016-04-01
Series:	Czech Journal of Food Sciences
Subjects:	fining proteins technological enzymes residual protein detection allergy food ethics wine labelling laws
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-201602-0001_hidden-exogenous-proteins-in-wine-problems-methods-of-detection-and-related-legislation-a-review.php

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