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Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties

  • Richard Marchal
  • Philippe Jeandet

Keywords

White Wine Wheat Gluten Yeast Cell Wall Sodium Bentonite Sparkling Wine 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • Richard Marchal
    • 1
  • Philippe Jeandet
    • 2
  1. 1.Laboratory of Enology and Applied ChemistryResearch Unit N° 2069 Faculty of Science University of ReimsFrance
  2. 2.Laboratory of Enology and Applied Chemistry, Research Unit N? 2069, Faculty of ScienceUniversity of ReimsFrance

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