About this document
Colloids Impact on Red Wine Astringency by Emmanuel Bonnin is a document available to read on EtoBox.
The study investigates the effectiveness of five protective colloids in preventing calcium tartrate precipitation in red wine and their impact on sensory attributes, particularly astringency perception. Results indicate that carboxymethylcellulose is the most effective colloid for stabilizing calcium tartrate without significantly affecting the wine
- Author
- Emmanuel Bonnin
- Language
- EN