Effect of fining with new plant proteins on the aroma composition, phenolic compounds, and color of a Monastrell wine
The wine industry has increased its interest in finding new fining agents, and vegetable proteins have received increasing attention. Quinoa and kiwicha are native pseudocereals to the Andean highlands with high protein content and are considered gluten-free products. This work aimed to determine th...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2023/13/bioconf_oiv2023_02012/bioconf_oiv2023_02012.html |