Different effectiveness of protein fining agents when tested for interaction and precipitation with tannic acid, a seed polyphenol extract and seven wines by Elías Obreque-Slier, Katherine Cortés-Araya, Marcela Medel-Marabolí, Remigio López-Solís

“…In this study, four widely used protein fining agents (casein, ovalbumin and two gelatins) were compared for their ability to interact with three different types of phenolic-rich solutions: a tannic acid solution, a wine grape seed extract and seven different varietal wines. A phenolic characterisation of both the seed extract and all the wines was carried out. …”
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