Concepedia

Bentonite fining during fermentation reduces the dosage required and exhibits significant side-effects on phenols, free and bound aromas, and sensory quality of white wine

Ivana Horvat, Sanja Radeka, Tomislav Plavša, Igor Lukić

Food Chemistry · 2019 · 36 citations · 35 references

DOI

Concepts

References

35

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

H. Guth · Journal of Agricultural and Food Chemistry · 1997 · 1.2K citations

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Quantitative determination of the odorants of young red wines from different grape varieties

Vicente Ferreira, Ricardo L�pez, Juan Cacho · Journal of the Science of Food and Agriculture · 2000 · 1.1K citations · Full text

, , +17

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

Aroma compounds as markers of the changes in sherry wines subjected to biological ageing

Luis Zea, Lourdes Moyano, Manuel Medina · Food Control · 2004 · 164 citations

, , +14

Adsorption of Protein by Bentonite in a Model Wine Solution

W. Henry Blade, Roger B. Boulton · American Journal of Enology and Viticulture · 1988 · 127 citations · Full text

, , +15