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Fernando Tarín
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SCHOLARLY PAPERS
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Scholarly Papers (1)
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1.
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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Abstract:
White wine, Protein haze, Bentonite, Proteases, Foaming properties
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