“Effect of bentonite treatment of grape juice on yeast fermentation”
نویسنده
چکیده
• Bentonite fining is widely used to increase the protein stability of a wine. Some authors have proposed treatment of the juice itself, rather than the wine, to enhance fermentation performance and flavor, and increase stability. Some authors have reported that this practice yields stable wines not requiring further fining, whereas others have found no increase in stability when treating the juice versus the wine.
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