Morello, Giulio (2011) Relazione tra ione solfato, contenuto proteico e torbidità potenziale nei vini bianchi. [Laurea triennale] Per questo documento il full-text online non è disponibile. AbstractWine proteins, although being little represented, are an important quality factor, because they are responsible for the formation of haze in bottle. Despite in the last 20 years the research on wine proteins brought a lot of new knowledge, the mechanism of protein instability in white wines remains still to be completely explained.
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