Fining Research

White wine phenolics: what compounds are there and which ones cause problems?

Grapegrower & Winemaker January 2019 Issue 660.

Performance of a protein extracted from potatoes for fining of white musts.

Food Chemistry 190 (2016) 237–243.

Rosé wine fining using polyvinylpolypyrrolidone: colorimetry, 2 targeted polyphenomics, and molecular dynamics simulations.

Journal of Agricultural and Food Chemistry November 2017.

Fine tuning flotation with a potato protein: quality and process flow.

Wine and Viticulture Journal Autumn 2019.

Fining during fermentation: focus on white and rosé.

Wine and Viticulture Journal Jan/Feb 2018.