Technical Brief
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
Ricardo Chagas
1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal
Sara Monteiro
1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal
3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.
Ricardo Boavida Ferreira
1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal
2Disease & Stress Biology Laboratory, Instituto de Tecnologia Química e Biológica, New University of Lisbon, 2781-901 Oeiras, Portugal
3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.
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Vol 63 Issue 4
You have accessRestricted access
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
Ricardo Chagas
1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal
Sara Monteiro
1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal
3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.
Ricardo Boavida Ferreira
1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal
2Disease & Stress Biology Laboratory, Instituto de Tecnologia Química e Biológica, New University of Lisbon, 2781-901 Oeiras, Portugal
3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.
You have accessRestricted access
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
Ricardo Chagas
1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal
Sara Monteiro
1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal
3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.
Ricardo Boavida Ferreira
1Departamento de Recursos Naturais Ambiente e Território, Instituto Superior de Agronomia, Technical University of Lisbon, 1349-017 Lisboa, Portugal
2Disease & Stress Biology Laboratory, Instituto de Tecnologia Química e Biológica, New University of Lisbon, 2781-901 Oeiras, Portugal
3CEV, Biotecnologia das Plantas, S.A., Rua José Vicente Gonçalves 8H, Parque Industrial do Seixal, 2840-068 Aldeia de Paio Pires, Portugal.