Evaluation of Carboxymethyl Cellulose as an Additive for Selective Protein Removal from Wine
Achieving protein stability is one of the main objectives before bottling wine. Traditionally, this is accomplished via bentonite fining, but the application has drawbacks and is not the most sustainable practice. A promising alternative was previously identified in modified cellulose, which is appr...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-05-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/5/273 |
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