A minimally invasive approach for preventing white wine protein haze by early enzymatic treatment

HIGHLIGHTS

• who: Ilaria Benucci et al. from the Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via SCamillo de Lellis snc have published the research work: A Minimally Invasive Approach for Preventing White Wine Protein Haze by Early Enzymatic Treatment, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
• what: In this paper the effectiveness of an early enzymatic treatment was investigated by adding a food-grade microbial protease at two different stages of winemaking: (i) at cold settling for a short-term and low temperature (10 u25e6 C) action prior to . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.