- Title
- Application of Turbiscan Lab® to study the mechanism of fining in red wine using a specific yeast protein extract: A comparison with gelatine
- Creators - without role
- Julie Mekoue Nguela - Université de Montpellier, Sciences pour l'oenologie - SPOYolanda Farinha Pereira - Université de Montpellier, Sciences pour l'oenologie - SPONathalie Sieczkowski - LallemandAude Vernhet - Université de Montpellier, Sciences pour l'oenologie - SPO
- Publication Details
- Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol.699
- Identifiers
- 9940558809311
- Academic Unit
- Sciences pour l'oenologie - SPO
- Language
- English
- Resource Type
- Journal article
- Local Fields
- hal-04795226
Journal article
Application of Turbiscan Lab® to study the mechanism of fining in red wine using a specific yeast protein extract: A comparison with gelatine
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol.699
10/2024
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