Concepedia

Fining Agents

Fining Agents is a class of substances used in winemaking that belong to the broader category of clarification additives, distinguished by their ability to selectively bind to and precipitate suspended particles such as proteins, phenolics, and polysaccharides to improve wine clarity and stability.

39

Publications

1.2K

Citations

158

Authors

73

Institutions

Publications per year

2017–2026

12

Parents

Children

Publications

39

Removal of Ochratoxin A in Red Wines by Means of Adsorption Treatments with Commercial Fining Agents

Massimo Castellari, Andrea Versari, Alessandra Fabiani et al. · Journal of Agricultural and Food Chemistry · 2001 · 126 citations

, , +14

Investigation of the Allergenic Potential of Wines Fined with Various Proteinogenic Fining Agents by ELISA

Patrick Weber, Hans Steinhart · Journal of Agricultural and Food Chemistry · 2007 · 89 citations

, , +17

Interactions between protein fining agents and proanthocyanidins in white wine

Fernanda Cosme, Jorge M. Ricardo‐da‐Silva, Olga Laureano · Food Chemistry · 2007 · 61 citations

, , +12

Effect of ultrafiltration and fining adsorbents on the clarification of green tea

Ling Rao, Khizar Hayat, Yi Lv et al. · Journal of Food Engineering · 2010 · 61 citations

, , +5

Evaluating potential alternatives to potassium caseinate for white wine fining: Effects on physicochemical and sensory characteristics

Fernanda Cosme, I. Capão, Luı́s Filipe-Ribeiro et al. · LWT · 2011 · 55 citations

, , +16

1–5 of 39

Authors

158

  1. RD
    Roberta Danzi

    Unione Italiana del Lavoro, Italy

    2 publications · 32 citations

    2

    h-index

  2. MF
    Markus Fischer

    Universität Hamburg, Germany

    2 publications · 51 citations

    2

    h-index

  3. CT
    C Tarantino

    University of Pisa, Italy

    2 publications · 32 citations

    2

    h-index

  4. LB
    Laura Bolognini

    Unione Italiana del Lavoro, Italy

    2 publications · 32 citations

    2

    h-index

  5. VS
    Volker Schäfer

    Hochschule Geisenheim University, Germany

    2 publications · 51 citations

    2

    h-index

1–5 of 158

Institutions

73

  1. University of Milan

    Milan, Italy

    3 h-index

    10 publications

    196 citations

  2. Hochschule Geisenheim University

    Geisenheim, Germany

    3 h-index

    9 publications

    252 citations

  3. Universität Hamburg

    Hamburg, Germany

    3 h-index

    13 publications

    522 citations

  4. Unione Italiana del Lavoro

    Rome, Italy

    2 h-index

    6 publications

    96 citations

  5. University of Lisbon

    Lisbon, Portugal

    2 h-index

    4 publications

    174 citations

  6. Czech Academy of Sciences, Institute of Rock Structure and Mechanics

    Prague, Czechia

    2 h-index

    2 publications

    57 citations

  7. Technical University of Munich

    Munich, Germany

    2 h-index

    4 publications

    102 citations

  8. University of Padua

    Padua, Italy

    2 h-index

    5 publications

    201 citations

1–8 of 73

Venues

  1. Journal of Agricultural and Food Chemistry

    5 publications · 319 citations

    5

    h-index

  2. Food Chemistry

    4 publications · 128 citations

    4

    h-index

  3. European Food Research and Technology

    3 publications · 98 citations

    3

    h-index

  4. LWT

    3 publications · 134 citations

    3

    h-index

  5. Food Analytical Methods

    3 publications · 43 citations

    3

    h-index

1–5