Concepedia

Alternative Fining Agents

Alternative Fining Agents is a methodological construct in enological science that refers to non-egg white substances used to clarify wine by removing undesirable colloidal particles, distinguished from traditional fining agents by their origin in non-animal or synthetic sources to address allergenic, ethical, or regulatory concerns.

13

Publications

374

Citations

56

Authors

15

Institutions

Publications per year

2017–2026

6

Parents

Publications

13

Effects of Chitosan Treatments on the Clarity and Color of Apple Juice

NELLA V. SOTO‐PERALTA, Horst Müller, Dietrich Knorr · Journal of Food Science · 1989 · 54 citations

, , +14

Application of Insoluble Fibers in the Fining of Wine Phenolics

Raúl F. Guerrero, Paul A. Smith, Keren A. Bindon · Journal of Agricultural and Food Chemistry · 2013 · 49 citations

, , +17

Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine

Christopher Tschiersch, Martin Pour Nikfardjam, Oliver Schmidt et al. · European Food Research and Technology · 2010 · 45 citations

, , +17

Remarkable Proanthocyanidin Adsorption Properties of Monastrell Pomace Cell Wall Material Highlight Its Potential Use as an Alternative Fining Agent in Red Wine Production

Ana Belén Bautista‐Ortín, Yolanda Ruiz‐García, Fátima Marín et al. · Journal of Agricultural and Food Chemistry · 2014 · 33 citations

, , +15

Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents

Wenyu Kang, Jun Niimi, Susan E.P. Bastian · American Journal of Enology and Viticulture · 2017 · 29 citations

, , +17

1–5 of 13

Authors

56

  1. CT
    Christopher Tschiersch

    State Education and Research Institute for Viticulture and Pomology Weinsberg, Germany

    1 publications · 45 citations

    1

    h-index

  2. WS
    Wolfgang Schwack

    University of Hohenheim, Germany

    1 publications · 45 citations

    1

    h-index

  3. VV
    V. V. Vargin

    1 publications · 16 citations

    1

    h-index

  4. HW
    Hua Wang

    Northwest A&F University, China

    1 publications · 20 citations

    1

    h-index

  5. FM
    Fátima Marín

    Institut Català d'Oncologia, Spain

    1 publications · 33 citations

    1

    h-index

1–5 of 56

Institutions

15

  1. Sofralab (France)

    Bordeaux, France

    1 h-index

    2 publications

    36 citations

  2. Hochschule Geisenheim University

    Geisenheim, Germany

    1 h-index

    3 publications

    54 citations

  3. Biocant

    Cantanhede, Portugal

    1 h-index

    6 publications

    156 citations

  4. University of Hohenheim

    Stuttgart, Germany

    1 h-index

    1 publications

    45 citations

  5. Tallinn University

    Tallinn, Estonia

    1 h-index

    3 publications

    63 citations

  6. Federal Foreign Office

    Berlin, Germany

    1 h-index

    3 publications

    162 citations

  7. Australian Wine Research Institute

    Adelaide, Australia

    1 h-index

    3 publications

    147 citations

  8. California State University, Fresno

    Fresno, United States

    1 h-index

    1 publications

    24 citations

1–8 of 15

Venues

  1. Journal of Agricultural and Food Chemistry

    2 publications · 82 citations

    2

    h-index

  2. European Food Research and Technology

    2 publications · 63 citations

    2

    h-index

  3. Journal of Food Science

    JFS · 2 publications · 75 citations

    2

    h-index

  4. Glass and Ceramics

    1 publications · 16 citations

    1

    h-index

  5. Sustainability

    1 publications · 24 citations

    1

    h-index

1–5