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Assessment of Potential Effects of Common Fining Agents Used for White Wine Protein Stabilization

Ricardo Chagas, Sara Monteiro, Ricardo Boavida Ferreira
Am J Enol Vitic.  2012  63: 574-578  ; DOI: 10.5344/ajev.2012.12016

Article Information

vol. 63 no. 4

DOI 
https://doi.org/10.5344/ajev.2012.12016
Published By 
American Journal of Enology and Viticulture
History 
  • Received January 2012
  • Revision received June 2012
  • Accepted July 2012
  • Published online December 2012.

Article Versions

Copyright & Usage 
©2012 by the American Society for Enology and Viticulture

Author Information

  1. Ricardo Chagas1,*,
  2. Sara Monteiro1,3 and
  3. Ricardo Boavida Ferreira1,2,3
  1. 1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal
  2. 2Disease & Stress Biology Laboratory, Instituto de Tecnologia Química e Biológica, New University of Lisbon, 2781-901 Oeiras, Portugal
  3. 3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.
  1. ↵* Corresponding author (email: rchagas{at}isa.utl.pt)
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Assessment of Potential Effects of Common Fining Agents Used for White Wine Protein Stabilization
Ricardo Chagas, Sara Monteiro, Ricardo Boavida Ferreira
Am J Enol Vitic.  2012  63: 574-578  ; DOI: 10.5344/ajev.2012.12016
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