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the latest South African
and international vine and wine research

Causes and factors contributing to protein instability in wines
Causes and factors contributing to protein instability in wines

Causes and factors contributing to protein instability in wines

Protein haze formation in white wines is a common concern in wineries. The problem is merely a visual defect, which does not affect taste and aroma traits, nor does it represent a health risk; however, consumers find this defect unacceptable. Understanding the main...

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The effects of microwave treatment of grapes on wine chemical composition
The effects of microwave treatment of grapes on wine chemical composition

The effects of microwave treatment of grapes on wine chemical composition

The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as...

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