Investigation of the effect of gelatine and egg albumin fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine.

Carstens L.-M. ; Du Toit WJ ; Oberholster A (2011)

Please help us populate SUNScholar with the post print version of this article. It can be e-mailed to:


Wingerd- En Wynkunde

Proceedings International

Please refer to this item in SUNScholar by using the following persistent URL:
This item appears in the following collections: