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Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors
 
 

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Journal: Molecules, 2020
Volume: 25
Number: 120

Article: Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production
Authors: by Susana RĂ­o Segade, Maria Alessandra Paissoni, Mar Vilanova, Vincenzo Gerbi, Luca Rolle and Simone Giacosa
Link: https://www.mdpi.com/1420-3049/25/1/120

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