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Research Article

Effect of Various Treatments and Filtration Methods on Eliminating Residues of Casein-based Fining Agents from Wine

Manuella Webber-Witt, Mariana Deckwart, Carsten Carstens, Lisa Eichhorn, Knut Brockow, Volker Schaefer, Angelika Paschke-Kratzin, Monika Christmann
Am J Enol Vitic. August 2015 66: 388-392; published ahead of print April 23, 2015 ; DOI: 10.5344/ajev.2015.14122
Manuella Webber-Witt
1Hochschule Geisenheim University, Center of Wine Research & Process Engineering of Beverages, Blaubachstr 19, D-65366 Geisenheim, Germany
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Mariana Deckwart
2University of Hamburg, Institute for Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany
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Carsten Carstens
2University of Hamburg, Institute for Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany
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Lisa Eichhorn
3Munich Technical University, Department of Dermatology and Allergology, Biedersteiner Str. 29, D-80802 Munich, Germany
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Knut Brockow
3Munich Technical University, Department of Dermatology and Allergology, Biedersteiner Str. 29, D-80802 Munich, Germany
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Volker Schaefer
1Hochschule Geisenheim University, Center of Wine Research & Process Engineering of Beverages, Blaubachstr 19, D-65366 Geisenheim, Germany
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Angelika Paschke-Kratzin
2University of Hamburg, Institute for Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany
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Monika Christmann
1Hochschule Geisenheim University, Center of Wine Research & Process Engineering of Beverages, Blaubachstr 19, D-65366 Geisenheim, Germany
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  • For correspondence: monika.christmann@hs-gm.de
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Article Information

vol. 66 no. 3

DOI 
https://doi.org/10.5344/ajev.2015.14122

Published By 
American Journal of Enology and Viticulture
History 
  • Received November 1, 2014
  • Revision received March 1, 2015
  • Accepted April 1, 2015
  • Published online July 31, 2015.

Article Versions

  • Previous version (April 23, 2015 - 18:39).
  • Previous version (April 24, 2015 - 20:03).
  • You are viewing the most recent version of this article.
Copyright & Usage 
©2015 by the American Society for Enology and Viticulture

Author Information

  1. Manuella Webber-Witt1,
  2. Mariana Deckwart2,
  3. Carsten Carstens2,
  4. Lisa Eichhorn3,
  5. Knut Brockow3,
  6. Volker Schaefer1,
  7. Angelika Paschke-Kratzin2 and
  8. Monika Christmann1,*
  1. 1Hochschule Geisenheim University, Center of Wine Research & Process Engineering of Beverages, Blaubachstr 19, D-65366 Geisenheim, Germany
  2. 2University of Hamburg, Institute for Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany
  3. 3Munich Technical University, Department of Dermatology and Allergology, Biedersteiner Str. 29, D-80802 Munich, Germany
  1. ↵* Corresponding author (monika.christmann{at}hs-gm.de; tel: +49 (0)6722 502 171)
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Vol 66 Issue 3

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Effect of Various Treatments and Filtration Methods on Eliminating Residues of Casein-based Fining Agents from Wine
Manuella Webber-Witt, Mariana Deckwart, Carsten Carstens, Lisa Eichhorn, Knut Brockow, Volker Schaefer, Angelika Paschke-Kratzin, Monika Christmann
Am J Enol Vitic.  August 2015  66: 388-392;  published ahead of print April 23, 2015 ; DOI: 10.5344/ajev.2015.14122

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Effect of Various Treatments and Filtration Methods on Eliminating Residues of Casein-based Fining Agents from Wine
Manuella Webber-Witt, Mariana Deckwart, Carsten Carstens, Lisa Eichhorn, Knut Brockow, Volker Schaefer, Angelika Paschke-Kratzin, Monika Christmann
Am J Enol Vitic.  August 2015  66: 388-392;  published ahead of print April 23, 2015 ; DOI: 10.5344/ajev.2015.14122
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