italianoenglishfrançaisdeutschespañolportuguês
Language
Search

Protein stabilization of white and rosé wines

Eric MEISTERMANN; IFV Pôle Alsace, National Protein Stability Group Coordinator

Protein stabilization of white and rosé wines is emblematic of the delicate compromise that a winemaker must make between safety and quality. To help the winemaker make decisions for a quick intervention, using the right amount, different tools have been elaborated over the last forty years. Unfortunately, they do not allow for determining the optimal bentonite dosages with enough precision. There are too many incertitudes during the instability risk evaluation as well as the optimal dosage determination. This study summarizes the current knowledge on protein stability evaluation, on bentonite dosage determination and stabilization strategy.
Published on 22/03/2011
Premium Contents Area
  • Open and read the article (pdf, 153 Kb, Pay per View 3 €)
Price:3 €(Tax included)
Related sheets
© All Right Reserved
powered by infonet srl piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +