Wine instability. I. The importance of the wine proteins

• Author(s): Mesquita, P.R. ; Monteiro, S. ; Pereira, M.A.P. ; Loureiro, V.B. ; Teixeira, A. ; Ferreira, R.B.
• Date: 1999
• Persistent ID: http://hdl.handle.net/10400.11/1905
• Origin: Repositório Científico do Instituto Politécnico de Castelo Branco
• Subject(s): Wine; Wine proteins
• Document Type: Conference Object
• Language: English

Description

The present work consisted in the removal of protein from six Portuguese varietal wines (Fernão Pires, Assario, Tamarez, verdelho, Arinto and Moscatel)by bentonite fining and subsequent haze induction using the back-addition technique of the total protein from Fernão Pires wine.