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Nadia Gregori

Universitat Rovira i Virgili

Spain

  • Universitat Rovira i Virgili

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Scholarly Papers (1)

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

Number of pages: 21 Posted: 25 Sep 2025
Nadia Gregori, Jordi Gombau Roigé, Arnau Just Borràs, María Dolores Pérez Pérez, José M. Heras, Fernando Tarín, Francesca Fort, Joan Miquel Canals and Fernando Zamora
Universitat Rovira i Virgili, Rovira i Virgili University, Universitat Rovira i Virgili, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), affiliation not provided to SSRN, affiliation not provided to SSRN, Rovira i Virgili University, Rovira i Virgili University and Rovira i Virgili University
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White wine, Protein haze, Bentonite, Proteases, Foaming properties