wine fining
- You have accessRestricted accessEffect of Various Treatments and Filtration Methods on Eliminating Residues of Casein-based Fining Agents from WineManuella Webber-Witt, Mariana Deckwart, Carsten Carstens, Lisa Eichhorn, Knut Brockow, Volker Schaefer, Angelika Paschke-Kratzin, Monika ChristmannAm J Enol Vitic. 2015 66: 388-392 ; DOI: 10.5344/ajev.2015.14122Manuella Webber-Witt1Hochschule Geisenheim University, Center of Wine Research & Process Engineering of Beverages, Blaubachstr 19, D-65366 Geisenheim, GermanyMariana Deckwart2University of Hamburg, Institute for Food Chemistry, Grindelallee 117, D-20146 Hamburg, GermanyCarsten Carstens2University of Hamburg, Institute for Food Chemistry, Grindelallee 117, D-20146 Hamburg, GermanyLisa Eichhorn3Munich Technical University, Department of Dermatology and Allergology, Biedersteiner Str. 29, D-80802 Munich, GermanyKnut Brockow3Munich Technical University, Department of Dermatology and Allergology, Biedersteiner Str. 29, D-80802 Munich, GermanyVolker Schaefer1Hochschule Geisenheim University, Center of Wine Research & Process Engineering of Beverages, Blaubachstr 19, D-65366 Geisenheim, GermanyAngelika Paschke-Kratzin2University of Hamburg, Institute for Food Chemistry, Grindelallee 117, D-20146 Hamburg, GermanyMonika Christmann1Hochschule Geisenheim University, Center of Wine Research & Process Engineering of Beverages, Blaubachstr 19, D-65366 Geisenheim, Germany