Concepedia

Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization

Raquel Amorim Guise, Luı́s Filipe-Ribeiro, Deise Cristiane do Nascimento, O. Bessa, Fernando M. Nunes, Fernanda Cosme

Food Chemistry · 2014 · 80 citations · 13 references

DOI

Concepts

References

13

Preventing protein haze in bottled white wine

Elizabeth J. Waters, Geoffrey M. Alexander, Richard A. Muhlack et al. · Australian Journal of Grape and Wine Research · 2005 · 205 citations

, , +15

A Comparison of Some Methods for the Determination of the Degree of Substitution of Carboxymethyl Starch

eljko Stojanovi, Katarina Jeremi, Slobodan Jovanovi et al. · Starch - Stärke · 2005 · 192 citations

, , +9

An Estimate of the Nonflavonoid Phenols in Wines

Thomas E. Kramling, Vernon L. Singleton · American Journal of Enology and Viticulture · 1969 · 190 citations

, , +16

The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan

Giovanni Spagna, Pier Giorgio Pifferi, Carlo Rangoni et al. · Food Research International · 1996 · 118 citations

, , +14

Phenolic compounds and colour stability of Vinhão wines: Influence of wine-making protocol and fining agents

Julián Castillo-Sánchez, M.S. Garcı́a-Falcón, Jorge Garrido et al. · Food Chemistry · 2007 · 84 citations

, , +17