Open AccessTuning the pH during the fermentation has a strong effect on the wine protein composition and the stability of the resulting white wines
Author(s) -
Eric Meistermann,
Aude Vernhet,
Philippe Cottereau,
Frédéric Charrier,
Patrick Chemardin,
Céline PoncetLegrand
Publication year - 2021
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - white wine , wine , composition (language) , food science , fermentation , white (mutation) , chemistry , malolactic fermentation , chromatography , biochemistry , art , biology , lactic acid , genetics , literature , bacteria , gene
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