Tabilo-Munizaga G.; Gordon T.A.; Villalobos-Carvajal R.; Moreno-Osorio L.; Salazar F.N.; Perez-Won M.; Acuna S.
(2014-04-04)
Protein haze development in bottled white wines is attributed to the slow denaturation of unstable proteins, which results in their aggregation and flocculation. These protein fractions can be removed by using bentonite; ...