A new method of protein extraction from red wines
Aim: Wine is a very complex medium and is often evaluated according to its main components like alcohol, sugar, tannins, and acid levels. Proteins are rarely considered in this evaluation because their concentrations are only a few mg/L of wine. However, in an enological context, proteins appear to...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2013-09-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/1552 |