Use of proteases combined with heat treatment for protein stabilisation of white wines improves their foaming properties

Bookmark (0)
Please login to bookmark Close

Publication date: Available online 19 January 2026

Source: LWT

Author(s): Nadia Gregori, Jordi Gombau, Arnau Just-Borràs, Dolores Pérez, Jose Maria Heras, Fernando Tarin, Francesca Fort, Joan Miquel Canals, Fernando Zamora

Publication date: Available online 19 January 2026Source: LWTAuthor(s): Nadia Gregori, Jordi Gombau, Arnau Just-Borràs, Dolores Pérez, Jose Maria Heras, Fernando Tarin, Francesca Fort, Joan Miquel Canals, Fernando Zamora Read More