|Downloadable Documents||Link Address|
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.