Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds

作者：Fernando Salazar, Matteo Marangon, Mariela Labbé, Eugenio Lira, Juan José Rodríguez‐Bencomo, Francisco López · 发表于：European Food Research and Technology · 年份：2017 · DOI：10.1007/s00217-017-2917-z · 被引用次数：29 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Botanical Research and Applications