Use of Zirconium Dioxide during Fermentation as an Alternative to Protein Fining with Bentonite for White Wines

✍ Scribed by Lucchetta, M.; Pocock, K. F.; Waters, E. J.; Marangon, M.

• Book ID: 120394914
• Publisher: American Society for Enology and Viticulture
• Year: 2013
• Tongue: English
• Weight: 473 KB
• Volume: 64
• Category: Article
• ISSN: 0002-9254
• DOI: 10.5344/ajev.2013.12143