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Alternative products & technologies to bentonite for protein haze stabilization

Video Extract from "Protein instability in white wines: Mechanism of formation and methods for predicting it"

What are the options for the wine industry concerning protein haze stabilization? Either to improve bentonite efficiency, or find alternative products and technologies such as different enzymes, fining agents and processes. In this video extract we learn about some of the most interesting ones published in recent studies like Natural Zeolites, Zirconia and Carrageenan.

This video extract was taken from the webinar presentation held by Matteo Marangon "Protein instability in white wines: Mechanism of formation and methods for predicting it"

You can find the full recording at this link 

Published on 03/21/2023
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