AIM: “Pinking” is a term used to define an abnormal pink coloration assumed by white wines in certain cases. Despite the many hypotheses about the...
wine fining
Considering the increasing demand for the production of wines suitable for allergen-sensitised, vegetarian and vegan consumers, this study aimed to...
The aim of the study was to evaluate the effect of PVPP on colour, polyphenol and volatile thiol content during rosé fermentation. Project layout:...
The aim of the study was to compare the efficacy of vegetable protein fining agents to traditional proteinaceous fining agents in the reduction of...
The aim of the study was to evaluate different clarifying agents for their efficacy to remove pesticide residues from red wine. Residues have been...