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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

Food chemistry, v.285, 2019년, pp.305 - 315  

Horvat, Ivana (Institute of Agriculture and Tourism) ,  Radeka, Sanja (Institute of Agriculture and Tourism) ,  Plavša, Tomislav (Institute of Agriculture and Tourism) ,  Lukić, Igor (Institute of Agriculture and Tourism)

Abstract AI-Helper 아이콘AI-Helper

Abstract To test the effects of bentonite addition at various stages of fermentation, five Malvazija istarska white grape must vinification treatments were performed with 100 g/hL of bentonite added in clear juice, at the beginning, in the middle, and at the end of fermentation, while control was f...

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참고문헌 (40)

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