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Article

Use of Wheat Gluten as Clarifying Agent of Musts and White Wines

Richard Marchal, Laurence Marchal-Delahaut, Franck Michels, Maryline Parmentier, Armelle Lallement, Philippe Jeandet
Am J Enol Vitic. January 2002 53: 308-314; published ahead of print January 01, 2002
Richard Marchal
Laboratoire d’œnologie, URVVC-UPRES EA 2069, Faculté des Sciences, Université de Reims, BP 1039, 51687 Reims 2, France
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Laurence Marchal-Delahaut
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Franck Michels
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Maryline Parmentier
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Armelle Lallement
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Philippe Jeandet
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Article Information

vol. 53 no. 4


Published By 
American Journal of Enology and Viticulture
History 
  • Published online January 1, 2002.

Copyright & Usage 
Copyright 2002 by the American Society for Enology and Viticulture

Author Information

  1. Richard Marchal,
  2. Laurence Marchal-Delahaut,
  3. Franck Michels,
  4. Maryline Parmentier,
  5. Armelle Lallement and
  6. Philippe Jeandet
  1. Laboratoire d’œnologie, URVVC-UPRES EA 2069, Faculté des Sciences, Université de Reims, BP 1039, 51687 Reims 2, France
  2. Société Chamtor, 20, route de Pomacle, 51110 Bazancourt, France
  3. Institut Œnologique de Champagne, Z.I de Mardeuil, BP 25, 51201 Epernay, France.
  1. email: richard.marchal{at}univ-reims.fr

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Vol 53 Issue 4

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Use of Wheat Gluten as Clarifying Agent of Musts and White Wines
Richard Marchal, Laurence Marchal-Delahaut, Franck Michels, Maryline Parmentier, Armelle Lallement, Philippe Jeandet
Am J Enol Vitic.  January 2002  53: 308-314;  published ahead of print January 01, 2002

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Use of Wheat Gluten as Clarifying Agent of Musts and White Wines
Richard Marchal, Laurence Marchal-Delahaut, Franck Michels, Maryline Parmentier, Armelle Lallement, Philippe Jeandet
Am J Enol Vitic.  January 2002  53: 308-314;  published ahead of print January 01, 2002
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