TY  - JOUR 
AU  - Ubeda, Cristina
AU  - Lambert-Royo, María Ignacia
AU  - Gil i Cortiella, Mariona
AU  - Barrio Galán, Rubén del
AU  - Peña-Neira, Álvaro
PY  - 2021
UR  - https://uvadoc.uva.es/handle/10324/65718
AB  - The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a
riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process.
The moment of the addition of bentonite is a key...
LA  - eng
KW  - sparkling wines; bentonite; volatile compounds; foam properties; sensory analysis
TI  - Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines
DO  - 10.3390/foods10020390
ER  -